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Turkey Wild Rice Soup Recipe

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4 from 34 reviews

A hearty and wholesome Turkey Wild Rice Soup featuring tender turkey, earthy cremini mushrooms, and nutty wild rice simmered together in a flavorful turkey broth. This comforting soup is perfect for using leftover turkey and offers a nourishing meal that feels like a warm hug on a chilly day.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 cup (160 g) chopped onion
  • 4 cloves garlic, minced
  • 6 cups (1.44 l) turkey broth
  • ¾ cup (120 g) long grain wild rice
  • 1 bay leaf

Main Ingredients

  • 4 cups (397.6 g) cooked turkey, cut into bite-size pieces
  • ¼ cup (15 g) chopped parsley

Seasoning

  • Salt and pepper to taste

Instructions

  1. Heat the Olive Oil: In a large pot or Dutch oven over medium heat, warm the olive oil until shimmering to create a flavorful base for sautéing.
  2. Sauté Mushrooms and Onions: Add the sliced cremini mushrooms and chopped onions to the pot. Cook for about 5-7 minutes until the mushrooms soften and the onions become translucent, stirring occasionally to ensure even cooking.
  3. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
  4. Add Broth, Rice, and Bay Leaf: Pour in the turkey broth, then add the wild rice and bay leaf. Stir to combine all ingredients evenly.
  5. Simmer the Soup: Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 45-50 minutes, or until the wild rice is tender and fully cooked.
  6. Add Cooked Turkey: Stir in the cooked turkey pieces and continue to simmer for an additional 5-10 minutes until the turkey is heated through.
  7. Season and Add Parsley: Remove the bay leaf, season the soup with salt and pepper to taste, and stir in the chopped parsley for a fresh, herbal finish.
  8. Serve: Ladle the hot soup into bowls and enjoy this comforting, nutritious meal that highlights the savory flavors of turkey and wild rice.

Notes

  • Use leftover turkey to make the soup more economical and flavorful.
  • Wild rice takes longer to cook than regular rice; make sure to simmer until fully tender.
  • You can substitute cremini mushrooms with button or baby bella mushrooms if desired.
  • For a creamier soup, add a splash of cream or coconut milk near the end of cooking.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://justsosavory.com/turkey-wild-rice-soup-recipe/