Description
This Turkey Wild Rice Soup features a blend of tender turkey and nutty wild rice with fresh vegetables, creating a flavorful comfort food perfect for any occasion.
Ingredients
- Unsalted Butter (¼ cup / ½ stick / 57 g)
- Yellow Onion (1 medium, diced, about 1 cup)
- Carrots (2 large, diced)
- Celery (4 ribs, diced)
- Garlic (2 teaspoons, minced)
- Kosher Salt (½ teaspoon)
- Ground Pepper (½ teaspoon)
- All-Purpose Flour (¼ cup / 31 g)
- Turkey Broth (6 cups / 48 ounces)
- Wild Rice (1 cup / 160 g, uncooked, rinsed, drained)
- Cooked Turkey (3 cups / 420 g, chopped)
- Heavy Whipping Cream (1 cup / 238 g)
- Parsley (for garnish)
- Salt and Pepper (to taste)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion, carrots, and celery; cook until soft.
- Incorporate the minced garlic, salt, and pepper; sauté briefly.
- Sprinkle in the flour; mix until coated, cooking for an additional minute.
- Pour in the turkey broth; stir to bring to a boil.
- Add the rinsed wild rice; lower heat and simmer for 40-45 minutes.
- Mix in the chopped turkey and cream; simmer gently for another 10 minutes.
- Serve garnished with parsley.
Notes
Store soup in an airtight container for up to 4 days.
Freeze leftovers in portions for up to 3 months.
Reheat on medium heat, adding broth or water if too thick.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg