Minnesota Creamy Turkey, Wild Rice, and Mushroom Soup

8
Servings
15-20m
Prep Time
1h
Cook Time
1h 15m
Ready In


"This is a delicious and rich soup. Now, I make turkey year round, so I always have a leftover turkey carcass to make my own broth/stock; but a good quality store bought turkey broth or stock works just as well. Also, I really think it is important to use turkey vs chicken in this recipe. You can buy turkey cutlets or even a small turkey breast to roast which works perfect for this soup. Or if you happen to have roasted a turkey ... that is even better."

Original recipe yields 8 servings
OK
  • Garnish:

Nutritional

  • Serving Size: 1 (338.4 g)
  • Calories 453.3
  • Total Fat - 15.8 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 102.4 mg
  • Sodium - 1071.5 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 4 g
  • Sugars - 2.7 g
  • Protein - 47.2 g
  • Calcium - 94.6 mg
  • Iron - 5.1 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.2 mg

Step 1

Turkey ... I prefer leftovers from a roast turkey; however, you can easily bake a couple of turkey cutlets or small breast which works just as well. Pan saute, roast, or bake your turkey using the method you prefer. Once cooled, diced and set to the side.

Step 2

Vegetables ... Add the butter to a large pot and bring to medium heat. Add the onion, celery, fennel, leeks, garlic, and a pinch of both salt and pepper. Cook until the vegetables are slightly tender; about 5 minutes. Add the mushrooms and cook another 3-4 minutes. Then, deglaze the pan with the sherry wine scraping up any bits from the bottom. During cooking, if the vegetables seem dry, especially once you add the mushrooms - add a bit of olive oil.

Step 3

Broth and Rice ... Add in the broth or stock, thyme and rosemary sprigs and bring to a light boil. Add in the rice, cover and cook until almost tender. Wild rice will take approximately 40 minutes; so cook about 30 minutes.

Step 4

Finish ... Once the rice is almost finished, add in the cooked turkey, heavy cream, and season once again with salt and pepper. Cover and finish cooking the rice. Then, add the fresh parsley - and don't forget to take out the sprigs or stems of rosemary and thyme.

Step 5

Serve ... It doesn't need much. But, sometimes I will drizzle a bit of the sherry wine over the top; or garnish with some pan fried thin onion rings. It's a rich soup, so you don't need to much. Of course some crusty bread always goes well with a bowl of soup. ENJOY!

Tips & Variations


No special items needed.

Related

Mikekey

Very tasty soup and a nice change from the post-Thanksgiving Turkey Noodle Soup. Loved the fennel in this. Wild rice was too expensive at my local store, so I used a wild/brown rice mix which needed to cook the same amount of time as the wild rice(Lundberg's). This was great with a crusty loaf of bread.

review by:
(1 Dec 2013)