Best Turkey Mushroom Wild Rice Soup Recipes

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

Provided by SarasotaCook

Categories < 4 Hours

Time 1h15m

Yield 8 bowls of soup, 8 serving(s)

Number Of Ingredients 19

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 image

Number Of Ingredients 10

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.