Turkey Wild Rice Soup Recipe
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 people
Ingredients:
2 tbsp unsalted butter (¼ stick)
2 tbsp olive oil
½ yellow onion, diced
3 carrots, peeled and chopped
1 rib celery, diced, optional
1 cup dry wild rice or a wild rice blend
¼ tsp baking soda*
1 tbsp fresh thyme leaves
½ cup dry white wine, a good, drinkable wine
4-5 cups low-sodium chicken broth or turkey broth, divided
1½ tsp kosher salt
½ tsp freshly ground black pepper
1 cup heavy cream, make dairy-free with coconut milk
3 cups cooked turkey, chopped or shredded
Directions:
Heat a large Dutch oven over medium heat and add butter and oil.
Add onion, carrots, celery, and dry rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
Add baking soda, thyme, and wine. Cook 1 minute, stirring often.
Add 4 cups of broth, salt, and pepper, and bring the mixture to a boil. Reduce the heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
Remove the lid, add cream and turkey, and cook 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons of flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce the heat to low, and cook until the soup has the desired consistency. If the soup is too thick, add 1 cup of broth.)
Season to taste, with kosher salt and freshly ground black pepper.
Notes:
*Adding baking soda to the soup breaks down the tough rice fibers and reduces cooking time, so don’t skip it!
Keep the rice from getting mushy. If you plan to freeze the soup, cook the rice separately and stir it in just before serving. This keeps the grains firm instead of breaking down.
Thicken it up. For a heartier, creamier soup, try adding a cornstarch slurry, making a quick roux, or simply stirring in extra cream at the end.
To thin it out. After cooking, if the soup is too thick, stir in an additional 1 cup of broth.
Recipe courtesy of The Cookie Rookie.com
