Turkey and Wild Rice Soup


Turkey and Wild Rice Soup

A hearty and tasty turkey soup with mushrooms, wild rice and cream! The perfect cool weather comfort food!

I only make turkey stock a few times a year and it is always a treat, especially when I use it in this turkey and wild rice soup! This is a pretty simple soup, very similar to a chicken noodle soup, except that it uses turkey and wild rice. It starts out with the classic vegetables: onion, carrot and celery in addition to the turkey, stock and wild rice. The soup is thickened with a roux of butter and flour and seasoned with rosemary and thyme, in addition to poultry seasoning. I feel that mushrooms are perfect with turkey and wild rice and so I add them, along with cream and a hit of parmesan cheese to finish things off! This turkey and wild rice soup is an amazing way to enjoy some fresh homemade turkey stock and it’s warm, hearty, winter comfort food in a bowl!

Turkey and Wild Rice Soup

With cream or without?

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup
Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 6

A hearty and tasty turkey soup with mushrooms, wild rice and cream! The perfect cool weather comfort food!

ingredients
  • 4 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, chopped
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
  • 4 tablespoons flour (optional, gluten-free for gluten-free)
  • 6 cups turkey stock
  • 2 cups cooked turkey, cut into small pieces
  • 1 cup wild rice *
  • 1 teaspoon poultry seasoning (or Italian seasoning)
  • 1/4 cup parmigiano reggiano (parmesan cheese)
  • 1/2 cup heavy cream (optional)
  • salt and pepper to taste
  • 2 tablespoons parsley, chopped (optional)
directions
  1. Melt the butter in a large saucepan, add the onion, carrots, celery and mushrooms and cook until tender, about 7-10 minutes.
  2. Add the garlic, rosemary and thyme and cook until fragrant, about a minute.
  3. Sprinkle in the flour and cook, while mixing, for 2 minutes.
  4. Add the stock, turkey, wild rice and poultry seasoning, bring to a boil, reduce the heat and simmer, covered, until the rice is cooked, about 40 minutes. *
  5. Add the parmesan and cream and cook until the cheese has melted, about 2 minutes.
  6. Season with salt pepper to baste before mixing in the parsley and enjoying!

Option: Choose your favourite rice! Different rices have different cooking times. Simmer the soup in step 4 until the rice is cooked, checking the package for your rice’s approximate cooking time.
Option: Replace the wild rice with pasta, reducing the simmer time to 10-15 minutes, or until the pasta is cooked.
Option: Add 2 tablespoons white/shiro miso at the end, before seasoning with salt and pepper to taste.

Nutrition Facts: Calories 469, Fat 21g (Saturated 11g, Trans 0.2g), Cholesterol 106mg, Sodium 517mg, Carbs 40g (Fiber 3g, Sugars 8g), Protein 28g

Nutrition by: Nutritional facts powered by Edamam



Original Source Link

  • Leave a Comment

Never Miss A Recipe

Subscribe to our mailing list and get the freshest recipes!

Thank you for subscribing.

Something went wrong.