Turkey Soup with Wild Rice & Mushrooms

A spoonful of creamy chicken and wild rice soup being lifted from a bowl, with a second bowl and sprig of thyme nearby.

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Turkey Soup with Wild Rice & Mushrooms

A creamy turkey wild rice soup built on homemade turkey broth, with two layers of mushroom flavor and chewy wild rice stirred in at the end. It's the best reason to save your turkey carcass.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Main Course, Soup

Cuisine: American

Keyword: creamy turkey wild rice soup, leftover turkey soup, turkey soup with wild rice and mushrooms, turkey wild rice soup, wild rice soup with leftover turkey

Servings: servings

Calories: 353kcal

Author: Chef Jenn

Ingredients

1 pound white button mushrooms sliced
½ ounce dried mushrooms
4 tablespoons butter divided
1 large leek thinly sliced and washed
½ medium yellow onion diced
2 carrots diced
2 celery ribs diced
4 cloves garlic minced
1 teaspoon fresh thyme leaves
⅓ cup dry white wine
⅓ cup all-purpose flour
4 cups homemade turkey broth
2 cups cooked wild rice about ⅔ cups dry, boiled in 4 cups salted water until tender
3 cups cooked turkey shredded or chopped
2 cups whole milk
1 cup heavy whipping cream
kosher salt and freshly ground black pepper to taste
2 tablespoons fresh parsley chopped

Instructions

Bring 4 cups salted water to a boil. Add the wild rice and simmer until tender, 45 to 60 minutes. Drain well and set aside; you need about 2 cups cooked rice.
Cover the dried mushrooms with hot water and soak for 15 minutes. Drain, rinse away any grit and chop into chunks. Discard the soaking liquid.
Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Brown the button mushrooms in batches until deeply golden and their moisture has evaporated, 8 to 12 minutes total. Transfer to a plate.
Reduce heat to medium. Add the remaining 3 tablespoons butter, leek, onion, carrots and celery. Cook 6 to 8 minutes, until softened.
Add the garlic, thyme and chopped dried mushrooms. Stir for 1 minute, until fragrant.
Add the wine and scrape up the browned bits. Simmer until the wine has almost completely evaporated.
Stir in the flour and cook 1 to 2 minutes, stirring constantly.
Gradually add the turkey broth, whisking until smooth. Return the browned mushrooms to the pot.
Simmer gently 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the broth has thickened slightly.
Stir in the cooked wild rice, turkey and milk. Heat gently 5 to 10 minutes until warmed through. Do not let the soup boil.
Stir in the cream and season with salt and pepper to taste.
Garnish with parsley and serve hot.

Video

Notes

Recipe Card Tips

Slice the leek first, then wash it. Swish the rings in a big bowl of cold water and lift them out so the grit stays at the bottom.
Wait to salt until the cream is in. Homemade broth and reduced wine both concentrate as the soup simmers, and salting early can leave you with a pot that's too salty.
Making it a day ahead? Make the soup but don't add the wild rice. The rice will absorb liquid as it sits. Just add the rice before serving, heat and enjoy.

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