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Turkey Wild Rice Soup Recipe

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4.4 from 59 reviews

This hearty Turkey Wild Rice Soup is a comforting and nutritious dish perfect for using leftover turkey. Combining tender turkey pieces with earthy cremini mushrooms, aromatic onions and garlic, flavorful turkey broth, wild rice, and fresh parsley, this soup is both filling and delicious. Its balanced flavors and wholesome ingredients make it an ideal meal for chilly days or anytime you crave a warm, homemade soup.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 cup (160 g) chopped onion
  • 4 cloves garlic, minced
  • 6 cups (1.44 l) turkey broth
  • ¾ cup (120 g) long grain wild rice
  • 1 bay leaf
  • 4 cups (397.6 g) cooked turkey, cut into bite-size pieces
  • ¼ cup (15 g) chopped parsley
  • Salt and pepper to taste

Instructions

  1. Heat olive oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat to prepare the base for sautéing the vegetables.
  2. Sauté mushrooms and onions: Add the sliced cremini mushrooms and chopped onions to the pot and cook until the mushrooms release their moisture and the onions become translucent and fragrant.
  3. Add garlic: Stir in the minced garlic cloves and cook for another minute until the garlic becomes aromatic, taking care not to burn it.
  4. Pour in turkey broth and add rice: Add 6 cups of turkey broth and ¾ cup of long grain wild rice to the pot along with 1 bay leaf. Bring the mixture to a boil, then reduce to a simmer. Let it cook until the wild rice is tender, which typically takes about 45 minutes.
  5. Add cooked turkey: Once the wild rice is cooked, stir in 4 cups of chopped cooked turkey. Allow the turkey to heat through for about 5 minutes.
  6. Season and finish: Remove the bay leaf from the soup. Stir in ¼ cup chopped parsley and season with salt and freshly ground black pepper to taste. Serve hot and enjoy your soothing turkey wild rice soup.

Notes

  • You can substitute cremini mushrooms with white button mushrooms if unavailable.
  • Leftover cooked turkey or rotisserie turkey can be used to save time.
  • For a creamier version, add a splash of cream or coconut milk after cooking.
  • Batch cooking tip: This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • Adjust the broth quantity if you prefer a thicker or thinner soup consistency.

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