Turkey Wild Rice Soup State(Minnesota) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Creamy, comforting, and hearty soup with turkey, vegetables, and wild rice.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ½ oz equivalent grains, ⅛ cup other vegetable, ⅛ cup additional vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Minnesota Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Instructions
 

  • Two days before meal service, pull turkey to thaw on bottom shelf in cooler. If using IQF Pre-cooked, Pre-diced turkey, pull on day of preparation.
  • Cook wild rice: Bring water to a boil. Stir in wild rice. Reduce heat and simmer, covered, for 25-35 minutes or until desired texture. Drain any excess liquid and rinse the rice, as needed.
  • For 50 servings: separate the water into ¾ gallon and ¼ gallon.
    For 100 servings: separate the water into 1 ½ gallons and ½ gallon.
  • Dice raw local turkey breast or thigh meat into 1-inch cubes. (If using IQF pre-cooked, pre-diced turkey, plan for a 2 oz serving/person).
  • Combine the chicken base, ¾ gallon water (or 1 ½ gallon), diced turkey, diced vegetables, and spices (parsley through poultry seasoning) in a kettle. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes.
    Critical ControlPoint: Heat to 165 ºF or higher for at least 15 seconds.
  • Mix the remaining water with the cornstarch. Slowly mix into simmering soup.
  • Mix in fat free half and half and wild rice just prior to serving.
    Critical ControlPoint: Heat to 165 ºF or higher for 15 seconds. Hold for hot service at 135 ºF
  • Portion with 8-ounce ladle (1 cup) into a 10 or 12-ounce bowl.

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Nutrition INFORMATION

Nutrition Facts
Turkey Wild Rice Soup State(Minnesota) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 cup (8 oz ladle)
Calories 211 Calories from Fat 25
% Daily Value*
Total Fat 2.8g4%
Saturated Fat 0.81g5%
Cholesterol 40.5mg14%
Sodium 448.9mg20%
Total Carbohydrate 24g8%
Dietary Fiber 0.8g3%
Total Sugars 3.2g4%
Protein 17.6g35%
Calcium 70.7mg7%
Iron 0.5mg3%
*
*Marketing Guide
50 Servings:
Onions, fresh: 2 lb
Carrots, fresh: 2 lb 1 oz
Celery, fresh: 2 lb 1 oz
100 Servings:
Onions, fresh: 4 lb
Carrots, fresh: 4 lb 2 oz
Celery, fresh: 4 lb 2 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Consider bringing soup to the table for students in grades Pre-K-2.
Cooking Process #2: Same Day Service. 
Yield / Volume
50 Servings:
About 3 gal 2 cups (50 cups)
100 Servings:
About 6 gal 1 qt (100 cups)