Ingredients
Scale
- 3 cups cooked turkey, shredded or diced
- 1 cup uncooked wild rice blend
- 6 cups turkey or chicken broth
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sauté the Aromatics
Place a large Dutch oven or soup pot over medium heat and melt the butter. Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for about 6 to 8 minutes until the onions become translucent and the carrots soften slightly. Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light roux that will thicken your soup later. - Step 2: Simmer the Base
Slowly pour in the turkey broth while whisking or stirring constantly to prevent lumps from the flour. Add the uncooked wild rice blend, dried thyme, dried rosemary, and bay leaves. Increase the heat to bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot and simmer for 35 to 40 minutes, or until the wild rice is tender and some of the grains have “bloomed” or popped open. Ensure the heat remains low so the bottom does not scorch. - Step 3: Incorporate Turkey and Cream
Once the rice is cooked, remove the bay leaves and discard them. Stir in the shredded turkey and the heavy cream. Let the soup simmer for another 5 minutes to allow the turkey to heat through and the flavors to meld together. Taste the soup and season generously with salt and black pepper as needed. Ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley before serving with crusty bread.
- Cook Time: 60 minutes