Name: Hearty Turkey Wild Rice Soup
Ingredients: 1/2 cup butter: Adds richness and serves as the base for sautéing vegetables.; 1 cup chopped onion: For flavor depth, the onion provides a sweet and savory foundation.; 1 cup chopped celery: Offers a crunchy texture and fresh taste, complementing the other vegetables.; 1 cup chopped carrots: Adds sweetness and vibrant color to the soup.; 1/2 cup all-purpose flour: Acts as a thickening agent to create a creamy texture.; 8 cups chicken broth: Forms the soup’s flavorful base; choose low-sodium for healthier options.; 3 cups cooked wild rice: The star ingredient, providing a nutty flavor and chewy texture. Use store-bought or homemade.; 1 lb cooked, shredded turkey: A great way to repurpose leftover turkey, adding protein and heartiness.; 2 cups half-and-half: Gives the soup its creamy consistency; substitute with a dairy-free option like coconut milk if needed.; 2 tbsp dry sherry (optional): Enhances depth of flavor; omit if desired.; 1 tbsp chopped fresh parsley: For garnish, adding a fresh finish to the dish.; Salt & pepper to taste: Essential for seasoning and enhancing the flavors.

Description

Warm up with this hearty turkey wild rice soup, loaded with tender turkey and nutritious veggies. Perfect for chilly days.

Ingredients

Scale

1/2 cup butter: Adds richness and serves as the base for sautéing vegetables.
1 cup chopped onion: For flavor depth, the onion provides a sweet and savory foundation.
1 cup chopped celery: Offers a crunchy texture and fresh taste, complementing the other vegetables.
1 cup chopped carrots: Adds sweetness and vibrant color to the soup.
1/2 cup all-purpose flour: Acts as a thickening agent to create a creamy texture.
8 cups chicken broth: Forms the soup’s flavorful base; choose low-sodium for healthier options.
3 cups cooked wild rice: The star ingredient, providing a nutty flavor and chewy texture. Use store-bought or homemade.
1 lb cooked, shredded turkey: A great way to repurpose leftover turkey, adding protein and heartiness.
2 cups half-and-half: Gives the soup its creamy consistency; substitute with a dairy-free option like coconut milk if needed.
2 tbsp dry sherry (optional): Enhances depth of flavor; omit if desired.
1 tbsp chopped fresh parsley: For garnish, adding a fresh finish to the dish.
Salt & pepper to taste: Essential for seasoning and enhancing the flavors.

Instructions

Melt 1/2 cup butter in a large pot over medium heat. Allow the butter to melt completely before adding the vegetables.
Add 1 cup chopped onion, 1 cup chopped celery, and 1 cup chopped carrots into the pot. Sauté the mixture for about 5 minutes until the vegetables are tender and fragrant.
Sprinkle in 1/2 cup all-purpose flour, stirring constantly to combine. This process forms a roux that will thicken the soup.
Gradually pour in 8 cups chicken broth, stirring well to avoid lumps. Bring the mixture to a boil, then reduce the heat and allow it to simmer uncovered for 5 minutes.
Incorporate 3 cups cooked wild rice and 1 lb cooked, shredded turkey. Stir well and heat through, about 5-10 minutes.
Reduce the heat and add 2 cups half-and-half and 2 tbsp dry sherry (if using). Be sure not to boil the soup at this stage. Simply heat until just warmed through.
Final touches: stir in 1 tbsp chopped fresh parsley, and season with salt & pepper to taste. Serve hot, garnished with additional parsley if desired.