Description
A comforting and hearty turkey and wild rice soup packed with tender turkey, earthy mushrooms, and a flavorful blend of herbs, simmered to perfection and finished with creamy richness. Perfect for cozy meals any time of the year.
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
Main Protein and Finishing
- 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 tablespoon of 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 they become soft and release their moisture.
- Add Flour and Butter: Stir in the flour and the remaining 4 tablespoons of butter. Cook the mixture for about one minute, stirring constantly to create a roux for thickening the soup.
- Add Rice and Seasonings: Add the wild rice, dried thyme, rubbed sage, black pepper, and vegetable broth to the pot. Stir well to dissolve the flour and butter mixture from the vegetables and bottom of the pot.
- Simmer Soup: Cover the pot with a lid, increase heat to medium-high to bring the soup to a boil, then reduce heat to medium-low. Let it simmer for about 40 minutes, stirring occasionally, until the wild rice is tender.
- Add Turkey: Once the rice is cooked, add the chopped cooked turkey into the pot. Stir to combine and allow the soup to heat through completely.
- Finish and Season: Stir in the heavy cream to add richness. Taste the soup and adjust seasoning by adding approximately ½ teaspoon of salt or to your preference. Serve hot, optionally with bread for dipping.
Notes
- Use leftover roasted turkey or store-bought cooked turkey to save time.
- Wild rice blend may include different grains; cook until tender for best texture.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Add fresh parsley as a garnish for added color and freshness.
- Vegetable broth can be substituted with chicken broth for added depth of flavor if not strictly vegetarian.
Nutrition
- Serving Size: 1.75 cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
