RecipeCastle

Hearty Turkey Wild Rice Soup

Hearty Turkey Wild Rice Soup

Ingredients

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

Instructions

  1. 1

    Melt 1/2 cup butter in a large pot over medium heat. Allow the butter to melt completely before adding the vegetables.

  2. 2

    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.

  3. 3

    Sprinkle in 1/2 cup all-purpose flour, stirring constantly to combine. This process forms a roux that will thicken the soup.

  4. 4

    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.

  5. 5

    Incorporate 3 cups cooked wild rice and 1 lb cooked, shredded turkey. Stir well and heat through, about 5-10 minutes.

  6. 6

    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.

  7. 7

    Final touches: stir in 1 tbsp chopped fresh parsley, and season with salt & pepper to taste. Serve hot, garnished with additional parsley if desired.