Creamy Turkey and Wild Rice Soup

This turkey and wild rice soup is easy to make and my favorite thing to make with turkey leftovers. It’s warm, comforting and always a huge hit.

I love the holidays! Not only do I get to spend a ton of time in the kitchen baking and cooking delicious meals and treat, but I also get to spend a ton of time entertaining. I love being surrounded by loved ones, family and friends, and I love hosting and making amazing food for them to enjoy! The best news ever? We just bought a house and we’re moving over the holidays! A house with a HUGE kitchen, dining room and living room for tons of gatherings. We’ll be hosting a party as soon as we’re moved in and I can’t wait to make a huge batch of this soup to warm everyone up!

I love love LOVE turkey. I made 5 turkey’s last year in total and I expect to do it again this year, I’m already two down for the season. So I love recipes that use turkey in them. And we are HUGE soup fans. Every year for Christmas Eve my husband’s aunt does a huge Soup and Pie Christmas eve party. I can’t wait to take this Turkey and Wild Rice Soup one to serve to everyone, my husband says it’s my best soup ever, so I’m sure his family will love it.

You can saute the veggies in oil if you prefer, but I love the flavor of sauteing them in butter. Start with the stronger vegetables, the carrots, onions, shallots (and celery if you want, but I’m not a fan). Once those are sauteed and clear (well the onions) then add the softer mushrooms and garlic. Saute until fragrant, about 5 mins.

Now add the flour, it will thicken the soup. Add the half and half, salt and bay leaves and let all those flavors simmer together. Now we need to add some warm stock, I just keep it heated in a pot next to me. You can either make your own turkey stock to add, OR use store bought stock, I like the chicken or vegetable for this soup. Once you have that heated up add the wild rice, put on a lid and let it cook until the rice is done.

Finish off by adding the shredded turkey (I prefer to use mostly dark meat for this). And finally add more salt and flavor (make sure to taste before adding, you don’t want to go too salty, just enhance the flavors). Add some homemade rolls and your ready to go! I usually double this recipe for a party, but it also works great for a smaller group as well!

5 from 1 vote

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Creamy Turkey and Wild Rice Soup

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

 

This turkey and wild rice soup is easy to make and my favorite thing to make with turkey leftovers. It's warm, comforting and always a huge hit.

Course: Soup

Cuisine: American

Keyword: turkey, turkey leftovers, turkey soup, turkey wild rice soup

Servings: 24 servings

Calories: 191 kcal

Author: Ashlee Marie

Ingredients

• 3/4 C butter
• 1 Lrg onion diced
• 2 shallots diced
• 1 C carrots diced
• 8-10 oz mushrooms diced
• 3 cloves garlic crushed
• 3/4 C all-purpose flour
• 2 C half and half
• 3 dried bay leaves
• 1 Tbs fresh thyme chopped
• 2 tsp salt
• 1/2 tsp pepper
• 8-9 C Turkey stock Chicken or Vegetable stock works great too
• 8 oz wild rice
• 5+ C cooked turkey shredded darker meat is my favorite
• Salt and pepper for flavor

US Customary - Metric

Instructions

1. In a large stock pot melt the butter on Med.
2. Add the onions, carrots and shallots and cook about 10 mins, until the onions are translucent.
3. Add the mushrooms and garlic and cook until fragrant, about 5 mins more.

4. Add the flour and cook to a paste - stirring the whole time so the flour doesn't burn

5. Add the half and half, bay leafs and thyme, turn the heat up to med/high and bring soup to a simmer

6. Add the warm stock one ladle-full at a time (I keep it simmering in a saucepan next to the stock pot) until your happy with the consistency

7. Turn heat down to medium and let simmer 20 mins.

8. Add the wild rice, turn down to low, cover and let simmer for 50 mins - until the rice is cooked through

9. Add the turkey, salt and pepper and cook until turkey is heated through about15 mins more.

Recipe Video

What do you like to serve when your entertaining guests for the holidays? Treats are fun and all, but something hearty and filling win’s my vote every time! I can’t wait to bring this to our Christmas eve Party, what would you bring?

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Ashlee Marie

CEO at Ashlee Marie Cakes

Ashlee Prisbrey is a self taught cake decorator and home chef turned blogger turned youtuber. On her blog and youtube channel she shares cake decorating tutorials, from scratch recipes, and themed party food (cause for her parties are all about the food). In addition to blogging and videos she travels around the country speaking at blog conferences. Last year she competed on Food Network, the Halloween Baking championship, a dream come true! Ashlee loves empowering women and moms, in the kitchen, in blogging or in life. Her motto is nothing is too hard with the right tips and tricks.

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