Turkey Wild Rice Soup
User Reviews
5
Turkey Wild Rice Soup
Description
Turkey Wild Rice Soup begins by melting butter and cooking mushrooms, onions, carrots, and celery until softened. The aromatic vegetables combine with Morton Nature’s Seasoning Blend and poultry seasoning to introduce herbal and savory tones. Flour is then stirred in to cook and thicken the mixture, followed by gradual addition of turkey broth and chicken base to build the soup’s body. Kitchen Bouquet seasoning deepens the color and flavor.
Cooked turkey and wild rice are added toward the end, and the soup is brought up to a gentle simmer before incorporating half and half for creaminess. The heat is kept just below boiling to maintain the soup’s texture. The flavor profile includes tender wild rice providing bite, mild mushrooms, and the rich turkey essence enhanced by herbs and the creamy finish.
This soup works as a hearty, standalone meal, suited to colder days or any time a rich, comforting soup is desired. Garnishing with fresh parsley adds brightness. It repurposes leftover turkey effectively and can substitute chicken where turkey is unavailable.
Leftovers keep well in the refrigerator for up to four days. Fresh mushrooms are preferred for flavor and texture, though canned are acceptable. Homemade or store-bought broth can be used. Kitchen Bouquet seasoning is optional and can be substituted with similar dark sauces. Homemade poultry seasoning recipes exist if unavailable commercially.
Ingredients
- 4 tablespoons butter
- 8 ounces mushrooms sliced
- 1 medium onion finely diced (about 1 cup)
- 1 carrot finely diced (about 1/2 cup)
- 1 celery finely diced (about 1/2 cup, rib
- 1 1/2 teaspoons Morton Nature’s Season seasoning blend
- 1/4 teaspoon poultry seasoning
- 3/4 cup all-purpose flour
- 6 cups turkey broth or chicken broth
- 2 tablespoons chicken base
- 1/4 teaspoon Kitchen Bouquet seasoning
- 2 cups turkey diced or shredded, cooked
- 2 cups wild rice cooked
- 2 cups half and half or heavy cream
- parsley for garnish, optional, fresh, minced
Instructions
- In a Dutch oven or large pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
- Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
- Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, turkey, and cooked wild rice. Heat until barely simmering, about 180 degrees.
- Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.
Notes
- Fresh white button or baby portobello mushrooms provide the best texture and flavor, but canned mushrooms are an alternative.
- Morton Nature’s Seasoning Blend adds balanced flavor; use it in soups, dips, and roasted vegetables.
- Homemade poultry seasoning can be made with sage, thyme, marjoram, rosemary, nutmeg, and black pepper; store leftovers for future use.
- Turkey broth can be homemade or replaced with chicken broth if needed.
- Chicken base concentrates the broth flavor; Better than Bouillon paste is a suitable choice.
- Kitchen Bouquet seasoning adds color and richness; alternatives include Worcestershire or soy sauce.
- Cook wild rice before adding it to the soup following package instructions; black rice or blends are acceptable.
- Refrigerate leftovers up to four days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings (1 cup each)
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 216kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 221mg | 9% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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