Nothing hits the spot when it’s cold out quite like a hearty soup, and our Creamy Turkey and Wild Rice Soup fits the bill perfectly. This velvety soup is creamy without being too heavy and is loaded with savory flavor. Even better, the addition of wild rice turns this dish into a complete meal. This soup can also be easily modified to suit your needs. Have some beans or peas you need to use up? Go ahead and chuck them in the pot! Want the soup to be gluten-free? Just make sure to use gluten-free stock or bouillon, and you’re good to go!
This week's recipe: Creamy Turkey and Wild Rice Soup
Why We Like It
Let’s face it: no one want’s to put much effort into cooking right after Thanksgiving, but no one really wants to eat reheated leftovers for a week either. That’s where this soup comes in! Our Creamy Turkey and Wild Rice Soup is a great way to use up some of that leftover turkey without spending your whole evening making dinner. Since the turkey is already cooked, just about all you have to do to prepare this soup is chop a few vegetables and throw them in a pot.
1 lb cooked turkey, deboned and cubed
2 tablespoons olive oil or butter
1 cup diced celery
1 cup diced carrot
1 cup diced yellow onion
1 cup sliced baby bella mushrooms
3 cloves minced garlic
1 teaspoon thyme
1 teaspoon rosemary
10 cups chicken stock or 10 cups water + 4 chicken bouillon cubes
1 cup wild rice or wild rice blend
4 heaping tablespoons cornstarch
2 cups heavy cream
Salt and pepper to taste
Begin by chopping and assembling all of your ingredients. Then, heat the olive oil or butter in a large pot over medium heat.
Add the celery, carrots, and onions and cook until the onions are translucent (about 4 minutes). Stir occasionally.
Once the onions are translucent and have begun to soften, add the mushrooms and garlic to the pan (don’t add the garlic until this point or it will burn). Continue to cook the veggies for about 3 minutes. They should be soft but not brown.
Add the thyme and rosemary to the pot. Then add your stock or water and bouillon cubes and stir to combine.
Add the wild rice. Bring the pot to a boil and then reduce it to a simmer. Allow the soup to simmer until the rice is tender (just how long this takes will depend on the blend you use).
Once the rice is cooked, it’s time to prepare the cornstarch. In a separate bowl use a fork to slowly mix cold water into the cornstarch. Keep stirring and adding a little water at a time until you have a smooth liquid slurry. Set aside.
Add the cooked turkey and the heavy cream to the pot. Then, slowly pour in the cornstarch mixture while stirring to prevent lumps (make sure to scrape the bottom of the pan as you do so).
Turn the heat up and bring the soup to a boil to thicken it. Once the soup has boiled for about a minute, remove it from the heat. Don’t allow the soup to boil too long, or the cornstarch will break down.
Season with salt and pepper to taste.
Serve and enjoy!