Creamy Turkey & Wild Rice Soup with Wild Mushrooms
Inspired by the need to use up leftover Thanksgiving turkey, this soup hits all the right creamy and hearty notes
Servings: 6 servings
Ingredients
- 2/3 cup wild rice, uncooked
- 2 cups water
- 1/4 tsp salt
- 5 Tbs unsalted butter
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 1/3 cup all-purpose flour
- 4 cups turkey stock, from leftover turkey
- 1/2 cup shredded carrot
- 1 cup waxy potatoes, peeled, diced and cooked to al dente
- 2 cups cooked turkey, chopped
- 1 cup wild mushrooms, sliced and sautéed, optional
- 3/4 cup whipping cream
Instructions
For the Wild Rice
- Combine water, wild rice and salt in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, but not mushy, approximately 35-45 minutes. Drain off any excess liquid, stir rice to fluff and cook, uncovered, on low heat for an additional 5 minutes. Set aside.
For the Soup
- Melt the butter in a heavy saucepan or Dutch oven over medium heat. Add the celery and onion to the pot and cook until translucent, about 5-8 minutes.
- Stir in the flour and cook for about 3-5 minutes, until light brown in color. Add stock gradually, stirring continually, until combined and no lumps of flour remain.
- Bring mixture to a boil, then reduce heat to simmer. Cook until slightly thickened and smooth.
- Stir in shredded carrot and cook until carrot is tender, approximately 2 minutes.
- Stir in wild rice, chopped turkey, potatoes, and wild mushrooms, if using, and cook until ingredients are heated through, approximately 5 minutes. Stir in cream and bring mixture almost to a boil (do NOT boil once cream has been added).
- Season soup with salt and pepper to taste. Garnish with additional small wild mushrooms and fresh chopped parsley and freshly ground black pepper, as desired
