Turkey and Wild Rice Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 1.75 cups each
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Calories
472 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Turkey and Wild Rice Soup
Description
Turkey and Wild Rice Soup brings together diced onions, carrots, celery, and garlic sautéed in butter to build a base of soft, flavorful vegetables. Mushrooms added to the mixture add an earthy depth, while flour and butter create a roux that thickens the broth. Wild rice cooks in vegetable broth with aromatic thyme, sage, and black pepper until tender, lending a slightly chewy texture and nutty flavor to the soup. Chopped cooked turkey is stirred in near the end, warming through before finishing with heavy cream for a smooth, rich consistency.
The soup balances hearty, tender chunks of turkey with the varied textures of wild rice and vegetables. Its mild herb seasonings enhance without overpowering, making it a comforting choice well-suited for cooler days or anytime a filling, savory soup is desired.
Although no specific serving suggestions are included, this soup pairs well with crusty bread or a simple salad. It can be reheated gently to retain the creaminess and texture of both rice and turkey.
Ingredients
- 1 yellow onion $0.37
- 2 carrot $0.29
- 3 ribs celery $0.32
- 2 cloves garlic $0.16
- 5 Tbsp butter $0.48, divided
- 8 oz. mushrooms $1.79
- 4 Tbsp all-purpose flour $0.06
- 1/2 cup wild rice blend $1.20
- 1/2 tsp thyme $0.05, dried
- 1/2 tsp rubbed sage $0.05
- 1/4 tsp black pepper $0.02, freshly cracked
- 4 cups vegetable broth $0.47
- 2 cups turkey $3.11, cooked, chopped
- 1/3 cup heavy cream $0.55
- 1/2 tsp salt $0.02, or to taste
Instructions
- 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 Tbsp butter and sauté over medium heat until the onions are soft.
- While the vegetables are sautéing, slice the mushrooms. Add the mushrooms to the pot and continue to sauté until the mushrooms are soft.
- Add the flour and remaining 4 Tbsp butter to the pot. Continue to stir and cook for about one minute more.
- Add the wild rice, thyme, sage, pepper, and broth to the pot. Stir until all of the flour and butter mixture has dissolved off the vegetables and the bottom of the pot.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
- Once the rice is tender, add the chopped turkey. Stir to combine and heat through.
- Stir in the heavy cream, then taste the soup and season with about ½ tsp salt, or to your liking. Enjoy hot with bread for dipping!
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.75 cups each
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1.75cups | |
| Calories | 472kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Sodium | 1451mg | 60% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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