Description
A hearty and comforting Turkey and Wild Rice Soup packed with tender vegetables, earthy mushrooms, aromatic herbs, and chunks of cooked turkey, finished with a touch of creamy richness. Perfect for warming up any day.
Ingredients
Scale
Vegetables
- 1 yellow onion
- 2 carrots
- 3 ribs celery
- 2 cloves garlic
- 8 oz. mushrooms
Soup Base
- 5 Tbsp butter, divided
- 4 Tbsp all-purpose flour
- 1/2 cup wild rice blend
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/4 tsp freshly cracked black pepper
- 4 cups vegetable broth
Protein and Cream
- 2 cups chopped cooked turkey
- 1/3 cup heavy cream
- 1/2 tsp salt (or to taste)
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft and translucent.
- Sauté Mushrooms: While the vegetables are cooking, slice the mushrooms. Add them to the pot and continue to sauté until the mushrooms soften and release their moisture.
- Add Flour and Butter: Stir in the flour and the remaining 4 Tbsp butter. Cook and stir continuously for about one minute to form a roux, which will help thicken the soup.
- Add Rice and Seasonings: Add the wild rice blend, dried thyme, rubbed sage, black pepper, and vegetable broth. Stir well to dissolve the roux mixture from the bottom and coat the vegetables evenly.
- Simmer Soup: Cover the pot with a lid, turn the heat to medium-high to bring the soup to a boil. Once boiling, reduce heat to medium-low and let it simmer for about 40 minutes, stirring occasionally, until the rice is tender and cooked through.
- Add Turkey: Stir in the chopped cooked turkey, allowing it to heat through evenly within the soup.
- Finish with Cream and Season: Stir in the heavy cream for added richness. Taste the soup and season with salt, about ½ tsp or according to your preference. Serve hot, ideal with bread for dipping.
Notes
- Use cooked turkey leftovers or rotisserie turkey for convenience.
- Wild rice blends typically contain other rice types; adjust cooking time if using pure wild rice.
- For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
- Vegetable broth can be replaced with chicken broth for a more traditional flavor.
- Make sure to stir periodically during simmering to prevent rice from sticking to the bottom.
Nutrition
- Serving Size: 1.75 cups
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
