Savor the creamy, hearty flavors of Turkey Wild Rice Soup. A perfect use for leftover turkey and tender vegetables in every bite!
Ingredients
¼ cup (½ stick / 57 g) unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 large carrots, diced
4 ribs celery, diced
2 teaspoons garlic, minced
½ teaspoon kosher salt
½ teaspoon ground pepper
¼ cup (31 g) all-purpose flour
6 cups (48 ounces) turkey broth, or chicken broth
1 cup (160 g) 100% wild rice, uncooked, rinsed, drained
3 cups (420 g) cooked turkey, chopped into bite-sized pieces
1 cup (238 g) heavy whipping cream
parsley, for garnish
salt and pepper, to taste
Instructions
In a large Dutch oven over medium heat, melt butter. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
Stir in the garlic, salt, pepper, and flour. Stir continuously for about 1-2 minutes to coat the vegetables.
Gradually add the turkey broth, stirring to combine, then stir in the wild rice.
Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45-50 minutes, stirring occasionally. The wild rice should be tender but still have a slight chew.
Stir in the cooked turkey and heavy cream. Simmer uncovered for 5-7 minutes, just until the turkey is heated through and the soup has thickened slightly.
Serve warm, garnished with fresh parsley. Add salt and pepper to taste.