Creamy Turkey and Wild Rice Soup

It’s That Soup Time of Year!

Ok…in my family any time of year is great for soup!  But there’s just something about having a steaming bowl of soup on a cold day that just feels right.  It warms your soul and makes the cold a less formidable force. And this Creamy Turkey and Wild Rice Soup won’t disappoint!

Honestly, I make soup out of almost anything I have.  My family laughs at me because often when we have soup for dinner and they ask what kind it is, I just can’t give them a great answer.  One of our most commonly dined upon soups is “leftover soup”, and it rarely has the same ingredients in it as it had the previous time we had it.  Hey, adapt and conquer, right?

Creamy Turkey and Wild Rice – Yum!

But this Creamy Turkey and Wild Rice Soup does have a recipe, and it is fantastic (if I do say so myself)!  I make it when we are at the tail end of our turkey from Thanksgiving and everyone is tired of warming up leftovers or eating turkey sandwiches.  It is also delicious with chicken, so you don’t have to wait for Thanksgiving or Christmas to make it!

Meer What?

Start with a mirepoix (meer pwah) of carrots, onions, and celery…I know I could have just said carrots, onions and celery, but mirepoix is fun to say and how often do you get to use it in a sentence (unless you have a show on the Food Network).  In a large pot, add the mirepoix, dry wild rice mix, chicken or vegetable broth, and some bay leaves and bring to a boil over medium-high heat.  Lower the temperature and simmer for about 45 minutes, stirring occasionally to keep the rice from sticking to the bottom.  If the broth cooks out too much you can add a bit of water (you don’t want it to completely absorb into the rice).

Remove the bay leaves, and add the turkey, mushrooms, garlic, sage and poultry seasonings, salt and pepper.  Also add the butter and cream, and a bit of sriracha sauce, which will give it a smoky taste with just a little kick.  Simmer on medium-low for about 10 minutes to soften the mushrooms and allow the flavors to blend.  If the soup is thicker than you like just add hot water in small increments until it is the consistency you prefer.  At this point taste and add more salt, pepper, or sriracha sauce depending on your taste.  Garnish with mozzarella cheese and chopped parsley.

“It’s the soup that your mother makes at home that Campbells’ Soup wants to put in their cans.” ― Anthony T. Hincks

This is a simple soup to make, but it is so flavorful and aromatic it will make your taste buds tingle!  Give it a try and let me know in the comments below what you think.  While you’re at it, please subscribe to a Slice of Spice so you don’t miss any of the wonderful spiciness!

Until next time –

Michele

Print

Creamy Turkey and Wild Rice Soup

Warm, creamy soup chock full of earthy vegetables, tender turkey, rich cream and a surprise kick.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Author Michele

Ingredients

• 1 1/2 cups wild rice – uncooked
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 small onion – chopped
• 6 cups chicken or vegetable broth
• 2-3 bay leaves
• 2 cups cooked chopped turkey
• 1 cup mushrooms – roughly chopped
• 1 tsp garlic powder
• 1 tsp ground sage
• 1 tsp poultry seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups heavy cream or half and half
• 4 tbsp butter
• 1-2 tsp sriracha sauce
• 1 tbsp chopped parsley – optional
• 1/2 cup shredded mozzarella cheese – optional

Instructions

1. In a large soup pot add wild rice, carrots, celery, onions, broth, and bay leaves; stir.  On medium high heat, bring to a boil.  Lower temp to medium and cover; simmer for 45 minutes, stirring occasionally.  Add some more broth or water if the liquid cooks out.

2. Remove bay leaves.  Add turkey, mushrooms, seasonings, cream, butter, and sriracha sauce; stir well.  Continue simmering on medium-low for about 10 minutes to soften the mushrooms and blend all of the flavors.  If the soup is thicker than you like add hot water in small increments until it is the consistency you prefer.  Taste and adjust seasoning at this point – it may need more salt or hot sauce depending on your taste.

3. Garnish with chopped parsley and/or mozzarella if desired.