Best 2 Turkey Mushroom Wild Rice Soup Recipes

When the weather cools, there is nothing quite like a warm, hearty bowl of soup to warm you up from the inside out. Turkey mushroom wild rice soup is a classic comfort food that is perfect for a cold winter day. This soup is packed full of flavor, with tender turkey, earthy mushrooms, and nutty wild rice. It's a hearty and filling soup that is sure to please the whole family.

Here are our top 2 tried and tested recipes!

SARASOTA'S MINNESOTA TURKEY, MUSHROOM AND WILD RICE SOUP

Sarasota's Minnesota Turkey, Mushroom and Wild Rice Soup image

This was a classic growing up. A little creamy, all fresh ingredients, mushrooms from a local farmer, and wild rice from a friend who was from MN, but rented one of our cottages every summer and always brought tons of MN Wild Rice. Now if you don't have turkey leftovers (which I almost always do), use chicken which will work just fine. But there is something about the turkey that is just perfect with this. If I don't have leftover turkey, I often buy a small turkey breast just so I can make this soup, and use the rest for sandwiches. And no turkey stock? ... chicken stock or broth is fine. Just don't skimp on a few things. 1) Sherry wine, 2) REAL wild rice, 3) fresh vegetables and, mushrooms, and; 4) fresh herbs. It just isn't the same otherwise. I can have just a bowl of this for dinner or it makes a great starter, or wonderful with just a salad or grilled sandwich.

Provided by SarasotaCook

Categories < 4 Hours

Time 1h15m

Yield 8 bowls of soup, 8 serving(s)

Number Of Ingredients 19

Ingredients

2 cups cooked turkey, diced (you can substitute chicken)
1 1/3 cups wild rice, uncooked
4 cups mushrooms, thin sliced (I use a mix of cremini, button, shitaki, morel, etc. Just don't use one, mix it up)
2 large sweet onions, cut in quarters and thin sliced (2 cups)
1 leek, thin sliced
1 small fennel bulb, cut in half and thin sliced
1 1/2 cups celery including celery leaves, thin sliced
3 teaspoons minced garlic
6 cups turkey broth, more if you like the soup a bit thinner (chicken is fine)
1/2 cup sherry wine
3/4-1 cup heavy cream
1/2 teaspoon Worcestershire sauce
1 bay leaf
1 tablespoon fresh thyme, fine chopped
1 teaspoon fresh rosemary, fine chopped
2 tablespoons fresh parsley, fine chopped
2 tablespoons butter
salt
pepper

Steps:

Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!

Nutrition Facts : Calories 361.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 64.8, Sodium 102.4, Carbohydrate 31.9, Fiber 4.1, Sugar 4.4, Protein 17

TURKEY, MUSHROOM & WILD RICE SOUP

TURKEY, MUSHROOM & WILD RICE SOUP image

Categories Soup/Stew turkey

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
1 cup chopped onion
4 garlic cloves, minced
6 cups turkey or chicken broth
¾ cup long grain wild rice
1 bay leaf
4 cups cooked turkey, cut into bite-size pieces
¼ cup chopped parsley
Salt and pepper to taste

Steps:

1. Heat oil in a large pot or Dutch oven over medium high heat. Add the mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring. 2. Add the broth, rice, and bay leaf, cover and bring to a simmer. Reduce heat to medium low, add the turkey, and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Toast the wild rice before cooking. This will help to bring out its nutty flavor. You can toast the rice in a dry skillet over medium heat for a few minutes, stirring constantly.
Don't overcook the rice. Wild rice should be cooked until it is tender but still has a little bit of a bite to it. Overcooked rice will be mushy and unpleasant.
Use a good quality broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich, flavorful taste.
Add some fresh herbs. Fresh herbs, such as thyme, rosemary, and sage, can really brighten up the flavor of your soup. Add them towards the end of cooking so that they don't lose their flavor.

Conclusion:

Turkey mushroom wild rice soup is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover turkey from Thanksgiving or Christmas dinner. With its creamy texture, savory flavor, and abundance of healthy ingredients, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and flavorful soup, give this turkey mushroom wild rice soup a try. You won't be disappointed.