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

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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

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TG CREAZY YT

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I'm not a big fan of turkey, but I really enjoyed this soup. The flavors are well-balanced and the soup is very hearty.

Tirusew Ayenew

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This soup is a bit too thick for my taste. I think I'll add more broth next time.

J Baby

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I love the flavor of this soup! It's so rich and savory. I'll definitely be making it again.

Hajab Ayesha

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This soup is very easy to make and it's a great way to use up leftover turkey. I'll definitely be making it again.

Fainal S:k

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I'm not a big fan of mushrooms, so I omitted them from this recipe. It still turned out great!

Yalien Hernandez

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I added a can of cream of mushroom soup to this recipe and it made it even more creamy and delicious.

Ch Tanzil

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I didn't have any wild rice, so I used brown rice instead. It turned out great!

Wasim Noori

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This soup was a bit too bland for my taste. I think I'll add more spices next time.

Funny Chiumia

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I love the combination of flavors in this soup. The turkey, mushrooms, and wild rice all work together perfectly. I'll definitely be making this again.

Olapade Victoria

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This soup is a great way to warm up on a cold day. It's also very healthy and filling. I'll definitely be making it again.

Anrik Sinjapati

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I wasn't sure how the wild rice would taste, but I was pleasantly surprised. It added a really nice nutty flavor to the soup. I'll definitely be using wild rice in other recipes.