Description
A comforting Turkey and Wild Rice Soup featuring tender cooked turkey, wild rice, sautéed vegetables, and a creamy broth infused with herbs, perfect for a hearty and warming meal.
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 Dairy
- 2 cups chopped cooked turkey
- 1/3 cup heavy cream
- 1/2 tsp salt (or to taste)
Instructions
- Prepare Vegetables: Dice the yellow onion, slice the carrots and celery, and mince the garlic for the soup base.
- Sauté Vegetables: In a large soup pot, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, celery, and garlic, sautéing until the onions become soft and translucent.
- Add Mushrooms: Slice the mushrooms while the vegetables sauté. Add them to the pot and cook until they soften and release their moisture.
- Create Roux: Add the remaining 4 tablespoons of butter and the flour to the pot. Stir continuously for about one minute to cook the flour and form a roux that will thicken the soup.
- Add Rice and Seasonings: Stir in the wild rice blend, dried thyme, rubbed sage, and freshly cracked black pepper. Then pour in the vegetable broth, stirring thoroughly until the roux is fully incorporated into the liquid and no flour residue remains on the pot’s bottom.
- Simmer Soup: Cover the pot with a lid and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 40 minutes, stirring occasionally, until the wild rice is tender.
- Add Turkey: Once the rice is cooked, add the chopped cooked turkey to the soup. Stir well and allow the turkey to heat through for a few minutes.
- Finish With Cream and Season: Stir in the heavy cream, then taste the soup and season with about 1/2 teaspoon of salt or to your preference.
- Serve: Serve the soup hot, ideally accompanied by crusty bread for dipping and extra comfort.
Notes
- Use cooked turkey leftovers to save time and add rich flavor.
- Wild rice blend can be substituted with other rice varieties but will change cooking time and texture.
- For a lower fat option, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- Adjust seasonings to taste, especially salt, depending on the broth’s sodium content.
- Vegetable broth can be replaced with chicken broth for a deeper flavor if desired.
- Make sure to stir occasionally while simmering to prevent rice from sticking to the bottom of the pot.
Nutrition
- Serving Size: 1.75 cups
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
