Turkey Wild Rice Soup
Total Time
1 hr 20 mins
Prep Time
20 mins
Cook Time
1 hr
Rating
4.5 out of 5 stars
(18)
Ingredients
6 servings
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 cup (160 g) chopped onion
- 4 cloves (4) 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
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Preparation
Chef’s notes
You can substitute cooked and chopped (or shredded) chicken in place of the turkey.
If you don't have access to turkey broth, simply substitute chicken broth.
You can omit the mushrooms if desired.
Add up to 2 cups of heavy cream or half-and-half to add a creamy texture to the soup.
Once completely cool, the soup can be stored in an airtight container in the refrigerator for up to 4 days.
This soup can be frozen in an airtight container for up to 6 months. Leave 1 to 2 inches of space at the top of the container for expansion; you can also place a piece of plastic wrap against the surface of the soup before putting the lid on to help prevent freezer burn.
Thaw in the refrigerator for 1-2 days.
Reheat by placing the soup in a saucepan over medium heat and bring to a full boil, reduce the heat to medium-low and simmer for at least 5 minutes, adding more broth or water if needed.