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Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

  • Total Time: 21 minute
  • Diet: Gluten-Free

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups low-sodium chicken or turkey broth
  • 1 cup uncooked wild rice blend
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup heavy cream (optional for a creamy version)
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Place a large pot or Dutch oven over medium heat and add the olive oil.
  2. Add the chopped onion, carrots, celery, and mushrooms to the pot. Cook the vegetables for about 8 to 10 minutes, stirring occasionally, until they become soft.
  3. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for just 1 minute until you can smell the wonderful herbs.
  4. Pour in the broth and add the uncooked wild rice. Increase the heat to bring the liquid to a boil.
  5. Once boiling, turn the heat down to low. Cover the pot with a lid and let it simmer for 45 to 50 minutes. The rice should be tender and some grains may have burst open.
  6. Remove the lid and stir in the cooked turkey. Let it cook for another 5 minutes to ensure the turkey is heated all the way through.
  7. If you want a creamy soup, stir in the heavy cream now and let it simmer gently for 2 more minutes.
  8. Taste the soup and add salt and pepper as needed.
  9. Ladle the soup into bowls, sprinkle with fresh parsley, and serve warm.
  • Cook Time: about an hour

Find it online: https://www.smilefood.net/turkey-and-wild-rice-soup/