Creamy Turkey Wild Rice Soup
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5.0
9 reviews
Excellent
Creamy Turkey Wild Rice Soup
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This hearty, creamy soup packed with mushrooms, turkey, and wild rice is a great way to use leftover turkey after a holiday dinner! (Please note that the rice is added to this soup pre-cooked, so you'll need to plan ahead.)
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Ingredients
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 6 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup thinly-sliced or small diced celery
- 1 cup thinly-sliced or small diced carrots
- 10 ounces sliced cremini mushrooms
- 2-3 cloves garlic minced or pressed through a garlic press (1 tablespoon)
- 1/2 cup dry white wine (I use Pinot Grigio)
- 1/2 cup all purpose flour
- 5 cups turkey or chicken stock (low sodium)
- 2-3 teaspoons chopped fresh thyme leaves
- 1/2 to 3/4 tsp dried Italian seasoning/herbs
- 2 cups cooked shredded or small cubed turkey
- 1-1/2 cups cooked wild rice (cooked according to package directions)
- 1 cup heavy cream
- Kosher salt and freshly-ground black pepper
- fresh lemon juice , for serving (optional)
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Instructions
- Cook pancetta in a large, heavy-bottomed pot over medium-high heat until fat is rendered and pancetta is crisp, 3-5 minutes. Use a slotted spoon to remove pancetta from the pot, drain it on paper towels, and set aside. You should have about 2 tablespoons of fat in the pan; if there's more, carefully drain it off.
- Add butter to the pot and melt until foaming subsides. Cook onions, celery, and carrots for 5 minutes. Stir in mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook for 8-10 minutes, until mushrooms are starting to brown around the edges, carrots and celery are beginning to soften, and the mushrooms' released liquid has evaporated.
- Add garlic and cook for 1 minute, until fragrant. Deglaze the pan with white wine and simmer until almost entirely evaporated, 2-3 minutes. Stir in the flour and cook for 1-2 minutes.
- Stir in stock, thyme, and Italian seasoning. Bring to a boil, reduce heat, and simmer for 10-15 minutes, until vegetables are tender.
- Remove 1-1/2 cups soup from the pot and puree in a blender or food processor. Stir puree back into the soup.
- Stir in turkey, cooked wild rice, heavy cream, parsley, and reserved pancetta. Simmer for 5-8 minutes, until turkey is heated through, and the soup has thickened slightly. Season to taste with salt and pepper.
- If desired, serve with a small squeeze of lemon juice and crusty bread for dipping. The soup will continue to thicken as it stands (and especially when refrigerated overnight). Thin with additional stock, as needed.
Notes
- As written, this recipe makes a hearty, stew-like soup. If you prefer a thinner soup, increase stock to 6 cups.
- If you're using leftover herb-roasted turkey, you might need to reduce the fresh thyme and Italian seasoning accordingly. Adjust the herbs to taste.
- Substitute leftover roasted or rotisserie chicken breast for Creamy Chicken Wild Rice Soup.
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
33g
(11%)
Protein
30g
(60%)
Fat
40g
(62%)
Saturated Fat
20g
(100%)
Cholesterol
145mg
(48%)
Sodium
621mg
(26%)
Potassium
894mg
(26%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
4620IU
(92%)
Vitamin C
6mg
(7%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 145mg | 48% |
| Sodium | 621mg | 26% |
| Potassium | 894mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4620IU | 92% |
| Vitamin C | 6mg | 7% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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