Turkey and Wild Rice Soup
Savory Turkey and Wild Rice Soup with Step-by-Step Instructions
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Servings: 5
Calories: 625kcal
Equipment
- 1 Large pot for cooking the soup
- 1 Sharp knife
Ingredients
- 4 Cups Cooked Turkey Shredded
- 6 Cups Turkey or Chicken Broth
- 2 Tbsp. Butter
- 8 oz. Sliced White Mushrooms
- 1 Onion Diced
- 4 Carrots
- 4 Celery Stalks
- 4 Cloves Garlic Minced
- 1 tsp. Dried Sage
- 1 tsp. Dried Thyme
- 1 tsp. Dried Parsley
- 1 tsp. Dried Rosemary
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 1/2 Cups Wild Rice
- 1/2 Cup Heavy Whipping Cream
Instructions
- Start by peeling and cutting the carrots, slicing the celery, and dicing the onion.
- Once the veggies are prepared, melt the butter over medium heat in a large soup pot.
- Once the butter is melted, add the onions, carrots, and celery to the pot and stir together on medium heat for around two minutes.
- After a couple minutes of cooking, add the sliced mushrooms and continue cooking until the onions are translucent in color and the mushrooms begin browning (around 6 minutes).
- Add the minced garlic and cook until fragrant (30 seconds or so).
- Next, add the broth to the veggies along with the turkey, wild rice, salt, pepper, sage, thyme, parsley, and rosemary. Increase the heat to medium high until the soup comes to a simmer. Then reduce the heat to low once the soup is simmering.
- Cover and simmer for around 15 minutes. Then cook uncovered for an additional 30 minutes (or until the rice is cooked).
- Once the rice is cooked, stir in the heavy whipping cream until combined.
- Taste the soup and add salt and pepper as needed. This is an important step as it has a big impact on the final flavor of the soup.
- Serve and enjoy!
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Nutrition
Serving: 698g | Calories: 625kcal | Carbohydrates: 50g | Protein: 66g | Fat: 18g | Saturated Fat: 9.6g | Cholesterol: 183mg | Sodium: 1233mg | Potassium: 973mg | Fiber: 6.3g | Sugar: 7.5g | Calcium: 96mg | Iron: 3.3mg