Recipe: Creamy Turkey Wild Rice Soup

Posted in , , , , on the 24th November, 2012
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Creamy Turkey Wild Rice Soup

If you’re like me, you have a pile of turkey you’re trying to re-mix into something that doesn’t resemble Thanksgiving. I have a delicious and somewhat healthy twist on a Creamy Chicken Wild Rice Soup that you must try. I know you must be saying “healthy?” but although it has butter and half & half in the ingredients, it doesn’t have a lot of fat in it.  Despite that, the flavor is amazing.  It uses up 3 cups of turkey too, which is a good thing! Let me walk you through the steps on how to make this wonderful soup (techniques from CooksCountry.com Recipes.)

<Scroll all the way to the bottom for a standard printable recipe> 

Creamy Turkey Wild Rice Soup

Here are the ingredients: butter, wild rice, chick or turkey stock/broth, carrots, mushrooms, celery, leek (or substitute onion), dried thyme, baking soda, chopped cooked turkey, corn starch, half & half (or cream – I used low fat half & half), salt and black pepper.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

 

 

 

 

 

 

 

In a large pot or Dutch oven, toast rice in butter over medium heat until rice begins to pop. This takes about 7 minutes. Stir occasionally.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

As the wild rice is sautéing, it’s a good time to prep the vegetables (keeping a close eye on the rice too – so it doesn’t burn). I started with the leek. Cut off both ends of the leek – both root and dark green leaves at top. Note: if you don’t have a leek on hand, you can substitute an onion.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Slice the leek down the middle, giving you two halves.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Now take your knife and make cuts down, creating half-moon pieces. Add to a bowl and run cold water to cover. Mix about with your fingers to allow sand to fall to the bottom of the bowl. Set aside and allow the water to do the work for you while you prep the rest of the veggies.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Next up are the carrots!  You can peel them if you like, but I like keeping the peel on for 2 reasons. 1-I like the nutrients that come in the peel 2-I’m lazy. I simply wash them, slice them in half (giving me a flat surface), and then in half again. An average size carrot I will have 4 long pieces per carrot after this step.

Creamy Turkey Wild Rice Soup Creamy Turkey Wild Rice Soup

Now you have all the long matchsticks (about 8 to be exact – since there are 2 carrots in this recipe), simply cut perpendicular to get the nice dice. This is the fastest way I know how to dice carrots.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Celery you do something similar.  Here I just slice into 3 or 4 long matchsticks – depending on the size of the celery stock. Then cut down perpendicular again to get the dice.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Last vegetable is mushrooms. I bought these already pre sliced, but I put a rough chop on them to make the pieces smaller. If you like larger pieces, keep them larger. It’s your soup – your call.

Creamy Turkey Wild Rice Soup

Time to add the stock/broth to the pot.  I used chicken stock, but you could use chicken bouillon, chicken broth, or any variation of turkey liquid.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Add in your chopped carrots, mushrooms,…

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

…celery, and leeks.

 

Creamy Turkey Wild Rice Soup

Give a quick stir.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Add in the thyme and baking soda. Bring to a boil.

If you’re exactly like me you were thinking – why the heck is there baking soda in this recipe. Well here’s the reason. It helps to speed up the cooking of the wild rice. It helps to break down the fibers in the wild rice, thereby reducing the cooking time a bit.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Give a quick stir.  Once mixture comes to a boil, cover the pot and reduce heat to low. Then simmer around 1-hour, or when rice is tender.

Creamy Turkey Wild Rice Soup

It’s been an hour.  Rice is cooked.

Creamy Turkey Wild Rice Soup   Creamy Turkey Wild Rice Soup       Creamy Turkey Wild Rice Soup

Now add in the chopped, cooked turkey. Stir to combine. Adding the turkey in at a later stage ensures the meat is still tender and juicy.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup

Combine the half & half and cornstarch in a measuring cup or bowl. Stir to combine thoroughly so there are no lumps. I typically use my finger to make sure all the cornstarch is dissolved.  Add the half & half and corn starch mixture to the soup pot.

Creamy Turkey Wild Rice Soup   Creamy Turkey Wild Rice Soup

 

 

 

 

 

 

 

Slowly stir or whisk cornstarch mixture into soup to thicken to desired thickness. This may take about 10 minutes or so. If you need to mix in more cornstarch mixture, do so. Be sure to only add in a little at a time and check for the reaction. It’s hard to thin it out after it goes too far on the thick side.

Creamy Turkey Wild Rice SoupCreamy Turkey Wild Rice Soup Creamy Turkey Wild Rice Soup

Check for seasoning. Add ground black pepper and salt to taste. Stir one final time.

This soup is the best of both worlds. Deep, rich flavor – but not all the fat and calories you get with a cream based soup. Give it a try and let me know how it turns out (PLEASE COMMENT BELOW). It’s sure to be a hit!

Enjoy the comfort of food!

I'm a Tasty Kitchen Fan
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Printable Recipe:

Creamy Turkey Wild Rice Soup

Serves 6-8
Prep time 10 minutes
Cook time 1 hours, 25 minutes
Total time 1 hours, 35 minutes
Allergy Milk Allergy (Dairy)
Dietary Gluten Free
Meal type Main Dish, Soup, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Website Cooks Country
This soup is deep in flavor and not high in fat. It is loaded with vegetables and not a lot of fat. Uses up leftovers from Thanksgiving too. Great creamy wild rice soup with turkey or chicken.

Ingredients

  • 1 tablespoon butter
  • 1 cup wild rice (not quick cook - or pre-cooked)
  • 6 cups low-sodium chicken or turkey stock/broth
  • 2 Medium carrots, chopped
  • 1 cup mushrooms, chopped
  • 1 rib celery, chopped
  • 1 Medium leek, chopped in half-moons
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon baking soda (see reason above in steps)
  • 3 cups cooked turkey (or chicken), chopped
  • 2 tablespoons corn starch
  • 1/2 cup half & half (I used low-fat)
  • to tastekosher salt (any salt)
  • to tasteblack pepper

Note

Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-creamy-turkey-wild-rice-soup

Directions

Step 1 In a large pot or Dutch oven, toast wild rice in butter over medium heat.
Step 2 Sauté until rice begins to pop – around 7-minutes.
Step 3 Stir in stock/broth, carrots, mushrooms, celery, leeks, thyme, and baking soda and bring the mixture to a boil.
Step 4 Reduce heat to low and simmer covered until rice is tender – this is about an hour.
Step 5 Add turkey to the pot.
Step 6 Whisk cornstarch & half & half together until smooth.
Step 7 Slowly whisk cornstarch mixture into soup to thicken.
Step 8 Simmer until soup is slightly thickened – this is around 10-minutes.
Step 9 Season with salt and pepper to taste.
Step 10 Serve hot.

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PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder