Prep time 5 min.

Cook time 20 min.


2 slices bacon, chopped

8 oz. white mushrooms, sliced (about 3 cups)

1 large carrot, cut in half length-wise and sliced (about 1 cup)

1/2 cup celery

1/2 cup diced onion

1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried

1 carton (32 oz.) College Inn® Turkey Broth

2 cups cooked wild rice or one 8 to 10 oz. pkg. pre-cooked wild rice

1 to 2 cups pulled cooked turkey

2 Tbsp. heavy cream, optional


  1. Cook bacon until crisp in a 5 to 6-qt. saucepan or Dutch oven. Remove bacon with a slotted spoon and set aside on paper towels. Drain all but 1 Tbsp. bacon drippings.

  2. Add mushrooms, carrot, celery, onion and thyme to saucepan. Cook 6 to 8 minutes over medium heat until vegetables are softened.

  3. Add broth, wild rice and turkey. Cover and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cream, if desired, right before serving. Serve topped with bacon.

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