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Turkey Wild Rice Soup Recipe

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3.8 from 59 reviews

This Turkey Wild Rice Soup is a hearty and comforting dish perfect for using up leftover turkey. Featuring a flavorful combination of cremini mushrooms, onions, garlic, and tender turkey pieces simmered with wild rice in a savory broth, this soup offers a delicious balance of textures and tastes, ideal for a nourishing meal any day of the week.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 cup (160 g) chopped onion
  • 4 cloves garlic, minced

Soup Base

  • 6 cups (1.44 l) turkey broth
  • ¾ cup (120 g) long grain wild rice
  • 1 bay leaf

Main Ingredients

  • 4 cups (397.6 g) cooked turkey, cut into bite-size pieces
  • ¼ cup (15 g) chopped parsley

Seasoning

  • Salt and pepper to taste

Instructions

  1. Heat olive oil: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the vegetables.
  2. Sauté mushrooms and onions: Add the sliced cremini mushrooms and chopped onion to the pot. Cook for about 5 to 7 minutes, stirring occasionally, until the mushrooms are tender and the onions are translucent.
  3. Add garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant, being careful not to burn the garlic.
  4. Add broth and rice: Pour in 6 cups of turkey broth and bring to a gentle boil. Stir in ¾ cup of long grain wild rice and add 1 bay leaf to infuse flavor.
  5. Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for about 40 to 45 minutes, or until the wild rice is tender and cooked through.
  6. Add turkey: Stir in 4 cups of cooked turkey pieces and cook for an additional 5 to 10 minutes until the turkey is heated through.
  7. Season and finish: Remove the bay leaf, then season the soup with salt and pepper to taste. Stir in ¼ cup of chopped parsley for freshness.
  8. Serve: Ladle the soup into bowls and enjoy it hot as a comforting meal.

Notes

  • For extra depth of flavor, consider adding a splash of white wine when sautéing the mushrooms and onions.
  • Leftover turkey works wonderfully in this soup, making it an excellent post-holiday recipe.
  • You can substitute wild rice with brown rice or a rice blend if preferred.
  • To make it dairy-free and low-fat, avoid adding cream or butter; this recipe uses olive oil for a healthier fat source.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/turkey-wild-rice-soup-recipe/