Ingredients (~4 servings)
The Grains
- 1/2 cup uncooked wild rice blend (yields ~1 1/2 cups cooked)
- 1 cup water (or as specified by package)
- 1/2 teaspoon salt
The Vegetable Base
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced (~3/4 cup)
- 2 medium carrots, diced (~3/4 cup)
- 1 stalk celery, diced (~1/2 cup)
- 4 ounces baby bella (cremini) mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
The Soup Body
- 2 tablespoons + 2 teaspoons all-purpose flour
- 3 cups chicken broth
- 1 cup cooked turkey breast, diced (about 5-6 oz)
- 1/2 cup half-and-half
- Salt and black pepper to taste
Cook the Wild Rice Separately
Rinse the wild rice thoroughly in a fine-mesh sieve. Combine the rice, water, and salt in a small saucepan and bring to a boil; reduce the heat to low, cover, and simmer for 40-45 minutes.
The grains are done when they have burst open and curled slightly, revealing the lighter interior. Drain any excess water and set aside.
Sauté the Mirepoix and Mushrooms
While the rice cooks, place a Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil.
Add the diced onion, carrots, and celery. Cook for ~8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
Add the sliced mushrooms, garlic, thyme, and oregano. Continue to cook for another 4-5 minutes. You want the mushrooms to release their liquid and begin to brown slightly; if the pot is too crowded, they will steam instead of brown, so spread them out as much as possible.
Build the Roux and Broth
Sprinkle the flour over the vegetable mixture. Stir constantly for ~2 minutes to coat all the vegetables; the flour needs to cook until it smells slightly nutty to avoid a raw paste taste in the finished soup.
Pour in the chicken broth gradually—about 1 cup at a time—while stirring continuously to dissolve the flour mixture.
Bring the pot to a simmer. Let it cook for ~10 minutes uncovered; the liquid will reduce slightly and take on a viscosity similar to heavy cream.
Combine and Finish
Stir in the cooked wild rice and the diced turkey. Simmer for 5 minutes to ensure the meat is heated through.
Reduce the heat to low and stir in the half-and-half. Let it warm through for ~2 minutes; do not let the soup come to a rolling boil once the dairy is added, or the milk solids may curdle and separate.
Season with salt and black pepper to taste before serving.
Turkey Wild Rice Soup
Ingredients
The Grains
- 1/2 cup uncooked wild rice blend yields ~1 1/2 cups cooked
- 1 cup water or as specified by package
- 1/2 teaspoon salt
The Vegetable Base
- 1 tablespoon olive oil
- 1/2 large yellow onion ~3/4 cup, diced
- 2 medium carrots ~3/4 cup, diced
- 1 stalk celery ~1/2 cup, diced
- 4 ounces baby bella mushrooms cremini, sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
The Soup Body
- 2 tablespoons + 2 teaspoons all-purpose flour
- 3 cups chicken broth
- 1 cup cooked turkey breast about 5-6 oz, diced
- 1/2 cup half-and-half
- Salt and black pepper to taste
Instructions
- Rinse wild rice and cook in salted water for 40-45 minutes until burst and curled.
- Heat olive oil in Dutch oven and sauté onions, carrots, and celery for 8-10 minutes.
- Add mushrooms, garlic, thyme, and oregano. Cook 4-5 minutes until mushrooms brown.
- Sprinkle flour over vegetables and stir 2 minutes until nutty-smelling.
- Gradually pour in chicken broth, stirring continuously. Simmer uncovered 10 minutes.
- Add cooked wild rice and diced turkey. Simmer 5 minutes.
- Reduce heat, stir in half-and-half. Warm 2 minutes without boiling.
- Season with salt and pepper to taste.
