Love leftovers? Us too! This Turkey and Wild Rice Soup might be even better for the soul than chicken soup. See below for the surprisingly simple recipe! 🍲
Turkey and Wild Rice Soup
Prep
20 min
Cook
30 mins
Total
50 mins
INGREDIENTS
2 tablespoons olive oil
2 lb cooked turkey, roughly chopped into cubes
2 tablespoons butter
1 large onion, chopped
1 large carrot, chopped into 1-inch thick discs
1 stalk celery, chopped
2 cups white button mushrooms, sliced
4 shallot cloves, minced
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup wild rice
5 cups low sodium chicken broth
1 bay leaf
1 tablespoon fresh thyme, chopped
1 teaspoon dried marjoram
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh parsley fresh, chopped (optional)
salt and pepper, to taste
DIRECTIONS
Melt butter over medium heat in a 6 Quart Dutch Oven. Add onions, mushrooms, carrots, celery, and shallots and stir until soft. Then, mix in flour and slowly stir in heavy cream, wild rice, and chicken broth. Once combined, add bay leaf for aromatic effect.
Switch to high heat until the soup reaches a boil. Then, reduce heat to medium-low and cover. Cook for 30 minutes, or until the rice is fully cooked.
Remove the bay leaf and stir the herbs into the pot. Add salt and pepper to taste and garnish with parsley, if desired. Serve and enjoy.
