Turkey Wild Rice Soup
User Reviews
4.5
Turkey Wild Rice Soup
Description
This soup begins by sautéing sliced cremini mushrooms and chopped onion in olive oil until softened, developing their natural flavors. Garlic is added briefly before pouring in turkey broth, wild rice, and a bay leaf to simmer together. After partial cooking, bite-sized cooked turkey pieces are stirred in to heat through while the rice finishes cooking to tender.
The soup is seasoned with salt, black pepper, and fresh parsley, which adds a freshness to the warm, savory broth. The wild rice provides a chewy texture that contrasts with the softness of the mushrooms and turkey. The cooking process melds flavors while maintaining ingredient integrity.
You can substitute chicken for turkey and omit mushrooms if preferred. Adding cream is an option to enrich the texture, though not required. This soup stores well refrigerated for up to four days and freezes safely for six months. Reheating is done gently over medium heat, possibly adding broth or water as needed.
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- 1 cup onion chopped
- 4 cloves garlic minced
- 6 cups turkey broth
- ¾ cup long grain wild rice
- 1 bay leaf
- 4 cups turkey cut into bite-size pieces, cooked
- ¼ cup parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Heat oil in a large pot or Dutch oven over medium high heat. Add the mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring.
- Add the broth, rice, and bay leaf, cover and bring to a simmer. Reduce heat to medium low, add the turkey, and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.
Notes
- Cooked chicken can replace turkey if needed.
- If turkey broth is unavailable, chicken broth is a suitable substitute.
- Mushrooms may be omitted according to preference.
- To create a creamier texture, add up to 2 cups of heavy cream or half-and-half when reheating.
- The soup stores in the refrigerator up to 4 days; freeze airtight for up to 6 months leaving headspace for expansion.
- Thaw frozen soup in the refrigerator 1-2 days before reheating over medium heat until fully heated, adding liquid if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 34g | 68% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 207mg | 9% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 52mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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