Turkey Wild Rice Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 large carrot, peeled and diced
03 -
1 stalk celery, chopped
04 -
1/2 large yellow onion, diced
05 -
1 cup mushrooms, chopped or sliced
06 -
2 teaspoons Italian seasoning
07 -
1 1/2 teaspoons garlic salt
08 -
3 tablespoons all-purpose flour
09 -
3 cups turkey broth or chicken broth
10 -
1/3 cup wild rice, uncooked
11 -
2 1/4 cups cooked turkey, shredded or cubed
12 -
3 tablespoons heavy cream or half-and-half (optional)
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add carrots, celery, and onion. Cook for 2 to 3 minutes until the onions are translucent and the vegetables are slightly softened.
02 -
Add mushrooms, Italian seasoning, and garlic salt. Stir and lower heat to medium-low.
03 -
Whisk in all-purpose flour and cook on medium-low heat for about 4 minutes, stirring occasionally to avoid burning. The vegetables should be fork-tender, and this step helps thicken the soup later.
04 -
Pour in turkey broth and add wild rice. Bring mixture to a boil over medium-high heat, then reduce to a simmer on medium-low heat.
05 -
Cover the pot and let the soup simmer for 40 to 50 minutes, or until the wild rice is tender. Uncover and remove from heat.
06 -
Stir in cooked turkey and heavy cream. Let the soup sit for 3 to 5 minutes until the turkey is heated through. If necessary, return to low heat briefly to warm the soup thoroughly.
07 -
Ladle the soup into bowls and serve warm.
# Notes:
01 -
Refrigerate any leftovers promptly. If using leftover turkey, ensure it hasn't been stored for more than a total of 3–4 days.
02 -
To freeze, let the soup cool completely. Store in a freezer-safe airtight container for up to 3 months.