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Turkey Wild Rice Soup

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A hearty and comforting soup made with leftover turkey, wild rice, vegetables, and broth. Perfect for using up Thanksgiving leftovers.

Ingredients

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  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2–3 carrots, peeled and chopped
  • 2–3 celery stalks, diced
  • 6–8 ounces mushrooms, diced
  • 2–3 garlic cloves, minced
  • 2–3 tablespoons all-purpose flour
  • 4–5 cups chicken or turkey broth
  • 1 cup wild rice, uncooked
  • 2–3 cups cooked turkey, shredded
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/3 cup heavy cream or half-and-half (optional)
  • Lemon juice (optional)

Instructions

  1. In a large Dutch oven or stock pot, melt butter with olive oil over medium heat.
  2. Add diced onion, carrots, and celery. Cook for 5-10 minutes until vegetables begin to soften.
  3. Add diced mushrooms and minced garlic. Cook for another 5 minutes.
  4. Sprinkle flour over the vegetables and stir constantly for 3-4 minutes until flour is browned and cooked through.
  5. Gradually whisk in the broth, stirring well to dissolve the flour and prevent lumps.
  6. Add the bay leaf, thyme, salt, and pepper. Bring to a boil.
  7. Reduce heat to medium-low and simmer for 30 minutes.
  8. Stir in the wild rice and continue simmering for 35-40 minutes until rice is tender.
  9. Add the shredded turkey and cook for an additional 15-20 minutes.
  10. If using cream, temper it by adding a ladle of hot soup to the cream in a bowl, then whisk until smooth before stirring back into the soup.
  11. Add lemon juice if desired. Taste and adjust seasonings as needed.

Notes

For best results, cook wild rice separately according to package directions before adding to the soup. You can also use a wild rice blend which cooks faster. The soup can be made ahead and refrigerated for up to 3 days, making it ideal for post-holiday meal prep.

Nutrition

Find it online: https://www.rapidrecipes.blog/turkey-wild-rice-soup/