Description
A comforting and hearty Turkey and Wild Rice Soup featuring tender turkey, wild rice, fresh vegetables, and a creamy broth seasoned with herbs. Perfect for a cozy meal any time of the year.
Ingredients
Scale
Vegetables and Aromatics
- 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.
- Sauté Mushrooms: While the vegetables are cooking, slice the mushrooms. Add them to the pot and continue sautéing until the mushrooms are softened.
- Add Flour and Butter: Add the flour and remaining 4 Tbsp butter to the pot. Stir continuously and cook for about one minute to make the roux.
- Add Rice and Seasonings: Stir in the wild rice, thyme, sage, black pepper, and vegetable broth. Mix well to dissolve the flour and butter mixture from the bottom of the pot.
- Simmer Soup: Cover the pot with a lid, increase the heat to medium-high to bring the soup to a boil, then reduce heat to medium-low and let it simmer for 40 minutes, stirring occasionally, until the rice is tender.
- Add Turkey: Once the rice is cooked, add the chopped cooked turkey. Stir to combine and heat through.
- Finish with Cream and Seasoning: Stir in the heavy cream, then season the soup with salt to taste. Serve hot, optionally with bread for dipping.
Notes
- Use cooked leftover turkey or rotisserie turkey for convenience.
- If unavailable, substitute vegetable broth with chicken broth for richer flavor.
- Wild rice blend typically takes longer to cook, so ensure simmering time is sufficient for rice to become tender.
- Heavy cream can be replaced with half-and-half for a lighter option.
- For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Adjust salt based on the saltiness of the broth used.
Nutrition
- Serving Size: 1.75 cups
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
