Print

Leftover Turkey Wild Rice Soup

Print Recipe

A creamy turkey wild rice soup that cooks the rice separately so neither the rice nor the leftover turkey overcooks.

Ingredients

Scale
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken or turkey broth, divided
  • 1 cup wild rice, uncooked
  • 2 cups cooked leftover turkey, shredded or cubed
  • 1 cup milk or half and half
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt and black pepper, to taste
  • 2 tbsp dry sherry, optional

Instructions

  1. In a separate saucepan, combine the wild rice with 3 cups of the broth. Bring to a boil, reduce to a simmer, cover, and cook 45-50 minutes until the grains split open and are tender. Drain any extra liquid and set aside.
  2. In a Dutch oven or heavy soup pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook 5-7 minutes until softened.
  3. Add the garlic and cook 30 seconds, then sprinkle in the flour and stir constantly for about 2 minutes until it turns pale and smells nutty.
  4. Slowly whisk in the remaining 3 cups of broth, a half cup at a time, until smooth. Add the bay leaf and thyme, bring to a low simmer, and cook 12-15 minutes until the vegetables are tender and the broth has thickened slightly.
  5. Stir in the cooked wild rice, the sherry if using, and the milk or half and half. Simmer gently for 5 minutes.
  6. Add the leftover turkey and simmer gently for about 5 minutes, until it is heated through to 165°F on an instant-read thermometer. Remove the bay leaf, season with salt and pepper, and serve hot.

Notes

If you’re short on time, a wild rice blend cooks faster than pure wild rice and still gives you good texture. Save the turkey carcass next time you roast one, since turkey stock makes a richer broth for this soup than store-bought.

Find it online: https://www.receipster.com/leftover-turkey-wild-rice-soup/