Turkey Wild Rice Soup
Cooking wild rice directly in broth often creates a muddy, starchy mess because the tough grains require a long boil to hydrate. I cook the rice separately here to preserve its distinct bite and keep the soup base clean. A simple roux thickens the stock, resulting in a texture closer to a light bisque than a watery leftover 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.
Notes
Do not let soup boil after adding dairy to prevent curdling.
Did you make this recipe?Let me know how you liked it below!