Turkey Wild Rice Mushroom Soup


Serving Size:
1-1/3 cups

    Diet Types:
  • Diabetes
  • Dialysis


  • 1/2 cup onion
  • 1/2 cup red bell pepper
  • 1/2 cup carrots
  • 2 garlic cloves
  • 2 cups turkey, cooked
  • 5 cups low-sodium chicken broth
  • 1/2 cup quick-cooking wild rice, uncooked
  • 1 tablespoon olive oil
  • 4 ounces canned sliced mushrooms
  • 2 bay leaves
  • 1/4 teaspoon Mrs. Dash® Original herb seasoning blend
  • 1-1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Chop onion, bell pepper and carrots. Mince garlic. Shred turkey.
  2. Bring 1-3/4 cups broth to boil in a sauce pan over medium heat; add quick-cooking wild rice to pan and bring to a boil. Reduce to medium-low heat. Cover and simmer for 5 minutes or until liquid is absorbed. Set aside.
  3. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, carrots and garlic. Sauté, stirring occasionally.
  4. Drain and rinse mushrooms, then add to vegetables.
  5. Add remaining 3-1/4 cups broth, bay leaves, turkey, Mrs. Dash seasoning, thyme, salt and pepper to pan. Cook until thoroughly heated, stirring occasionally.
  6. Remove bay leaves and add cooked wilds rice to soup. Serve immediately.

Helpful hints

  • If quick-cooking wild rice is unavailable, use regular wild rice. Add rice to 2 cups boiling broth, return to a boil and simmer covered for 50 minutes or until rice kernels puff open.
  • Substitute 1 cup fresh mushroom pieces for canned mushrooms if desired.
  • For a lower protein diet reduce turkey to 1 cup instead of 2 cups. Protein is reduced to 17 grams per serving. 

Nutrients per serving

Calories 210

Protein 23 g

Carbohydrates 15 g

Fat 5 g

Cholesterol 35 mg

Sodium 270 mg

Potassium 380 mg

Phosphorus 200 mg

Calcium 32 mg

Fiber 2.3 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 1 starch
  • 1/2 vegetable, low potassium

Carbohydrate choices


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