Turkey Wild Rice Soup
Turkey wild rice soup is my favorite way to use leftover Thanksgiving turkey. Tender vegetables, fresh herbs, chunks of turkey and wild rice in creamy soup!
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1/2 cup carrots slice into half moons about 2 medium carrots
- 1/2 cup sliced celery about 2 small stalks
- 2 cloves fresh garlic minced
- 1 heaping teaspoon rosemary minced
- 1 heaping teaspoon fresh thyme leaves minced
- 6 tablespoon unbleached all-purpose flour
- 4 to 6 cups turkey stock or low-sodium chicken broth
- 4 cups half & half (see notes)
- 1 bay leaf
- 2 cups turkey leftover, chopped
- 2 cups cooked leftover wild rice
- kosher salt or to taste
- freshly ground black pepper
Instructions
- Melt butter and olive oil in a large Dutch oven. Add onion, carrot and celery with a generous pinch of kosher salt. Cover and cook for 8 to 10 minutes on medium heat until tender. Stir occasionally.
- Next, stir in the garlic, rosemary and thyme. Cook for 1 to 2 minutes before sprinkling in the flour. Stir and cook the flour for 2 to 3 minutes before pouring [while stirring] in the turkey stock or low-sodium chicken broth and then half & half. Drop in the bay leaf and bring the soup up to a simmer on medium heat.
- Once the soup has thickened slightly, add in the turkey and wild rice. Continue to cook, stirring occasionally, until the soup is thick and the rice has swelled. Season with kosher salt and black pepper to taste. Wether you use turkey stock or low-sodium broth with depend on how much salt you will need.
Notes
*If you can't find half & half use 2 cups whole milk with 2 cups heavy cream.
Nutrition
Serving: 1servings | Calories: 523kcal | Carbohydrates: 34g | Protein: 19g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 347mg | Potassium: 617mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2664IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 2mg