5 from 12 votes
Turkey Wild Rice Soup
Turkey Wild Rice Soup blends sautéed mushrooms, onions, carrots, and celery with browned flour to form a thickened base, then simmers with turkey broth, herbs, cooked turkey, and wild rice. The soup has a creamy consistency from the addition of half and half and features earthy mushroom notes and savory turkey flavors. It is seasoned with poultry and Morton's Nature's Seasoning Blend for balanced depth. This filling soup serves well as a comforting meal especially using leftover turkey.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
14
servings (1 cup each)
Calories:
216 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 14 servings (1 cup each)
Amount Per Serving
Calories 216
% 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.