This turkey wild rice soup is a great way to use up leftover turkey. It’s made with turkey meat, wild rice, mushrooms, vegetables, and turkey broth made from roasted turkey bones. It’s delicious and very filling, you’ll love it!
Another delicious soup with leftover turkey that we like is this turkey tortilla soup.
Ingredients
Ingredients
Here’s what you need to make this delicious soup:
- leftover turkey or leftover chicken
- turkey broth or chicken broth (in this recipe for roast turkey you can find instructions how to make turkey broth from roast turkey bones and carcass)
- mushrooms – can be omitted but we really like them in this soup
- wild rice – is actually a grass and not rice, it grows it North America and tastes nutty, chewy, and it’s really delicious, you can substitute white rice but it needs to be cooked shorter, it will also be more mushy the next day in comparison to wild rice
- seasonings – dried thyme (you can sub Italian seasoning) and poultry seasoning (optional), fresh garlic
- white wine – adds flavor and acidity to the soup, omit it if you don’t cook with wine
- lemon juice – adds a touch of citrus flavor and acidity to the soup
- vegetables – onions, carrots, celery
- heavy cream or heavy whipping cream
- flour – is used to thickes the soup just a bit, you can omit it
How to make this soup
STEP 1: Prepare the ingredients: cut the mushrooms into 1/2-inch (1 cm) cubes or slices, dice the onion, finely chop garlic, cut celery into slices, cut carrots into 1/2-inch (1 cm) cubes, chop turkey meat into small cubes.
STEP 2: Heat the oil in a large pot over medium-high heat. When hot, add the mushrooms in an even layer. Don’t stir for the first 1-2 minutes letting the mushrooms brown. Then cook for 2-3 minutes, stirring from time to time until the mushrooms have reduced their volume and are browned. Transfer the mushrooms to a plate.
STEP 3: Reduce the heat to medium/medium-low. Add the butter to the pot. When it’s melted and bubbling, add the onions, carrots, and celery. Cook for a couple of minutes until the onions are soft and translucent.
STEP 4: Add the garlic, thyme, and poultry seasoning. Cook for 30 seconds.
Stir in the flour, cook for 1 minute.
STEP 5: Add the wine, cook until almost evaporated.
STEP 6: Add rice and broth. Bring to a boil then simmer over low heat for 40 minutes.
STEP 7: Add turkey and mushrooms to the pot. Cook for a further 5 minutes.
STEP 8: Add cream and lemon juice. Take the pot off the heat and season with salt and pepper.
Enjoy!
Storage
You can store this soup for up to 3-4 days in the fridge. It will be a little thicker from the rice but it won’t be as mushy and thick as a soup made with regular white rice. Wild rice will be softer and won’t have a chewy texture anymore.
If you want to keep your rice al dente (chewy), cook it separately in 4 cups of broth and add to the soup just before serving it (make the soup with the remaining 4 cups of broth). Store the soup and rice separately.
You can also freeze this soup. Don’t freeze it if you have used frozen meat and broth to make it.
More delicious soup recipes
- Butternut Squash Soup with Coconut Milk
- Salmon Chowder
- Vegetable tortellini soup
- Butternut Squash Apple Soup
- Chicken tomato soup with mushroom
- Stuffed Cabbage Soup
- Tomato tortellini soup
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Turkey Wild Rice Soup
Ingredients
- 2 tablespoons frying oil
- 1/2 lb (225g) button mushrooms
- 2 tablespoons butter
- 1 large onion or 2 medium
- 2 large carrots
- 2 stalks celery
- 4 cloves garlic
- 1 teaspoon thyme
- 1/2 teaspoon poultry seasoning optional
- 1 tablespoon flour
- 1/3 cup dry white wine 80ml
- 1 cup (175g) wild rice
- 8 cups turkey or chicken broth 2 liters
- 3 cups cooked turkey chopped into small cubes 375g
- 1/4 cup heavy cream
- 1 teaspoon lemon juice
- salt and pepper to taste
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Instructions
- Prepare the ingredients: cut the mushrooms into 1/2-inch (1 cm) cubes or slices, dice the onion, finely chop garlic, cut celery into slices, cut carrots into 1/2-inch (1 cm) cubes, chop turkey meat into small cubes.
- Heat the oil in a large pot over medium-high heat. When hot, add the mushrooms in an even layer. Don’t stir for the first 1-2 minutes letting the mushrooms brown. Then cook for 2-3 minutes, stirring from time to time until the mushrooms have reduced their volume and are browned. Transfer the mushrooms to a plate.
- Reduce the heat to medium/medium-low. Add the butter to the pot. When it’s melted and bubbling, add the onions, carrots, and celery. Cook for a couple of minutes until the onions are soft and translucent.
- Add the garlic, thyme, and poultry seasoning. Cook for 30 seconds.
- Stir in the flour, cook for 1 minute.
- Add the wine, cook until almost evaporated.
- Add rice and broth. Bring to a boil then simmer over low heat for 40 minutes.
- Add turkey and mushrooms to the pot. Cook for a further 5 minutes.
- Add cream and lemon juice. Take the pot off the heat and season with salt and pepper.
- Enjoy!
Notes
- You can use leftover chicken meat and chicken broth instead of turkey.
- If you’re not cooking with wine you can omit it but it adds flavor and a little bit of acidity to the soup.
- Mushrooms can also be omitted.
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
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