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Creamy Turkey Wild Rice Soup

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.