Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice. This recipe yields 6 (1½-cup) servings.
I think I love leftovers just as much as the meal itself.
And one of the best ways to use leftover turkey is in soup. Turkey mushroom and wild rice to be exact. This creamy soup is pretty simple and yields flavorful results. The tender veggies and turkey along with the nuttiness of wild rice is incredibly cozy and comforting.
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To Make This Turkey Mushroom Wild Rice Soup You Will Need:
- unsalted butter – Lends fat for the vegetables to cook and adds flavor.
- cremini mushrooms – Or substitute with button mushrooms.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- carrots – Adds color and subtle sweetness.
- celery – Lends earthy flavor and delicious texture.
- garlic – Adds distinct punchy flavor.
- Trader Joe’s Umami Seasoning (optional) – This seasoning blend contains salt, onion, mustard seed, porcini and button mushroom powder, red pepper flakes, black pepper and thyme.
- rubbed sage – Gives a distant earthy, slightly minty and musky flavor.
- thyme (dried) – Lends an earthy, slightly minty and lemony flavor.
- rosemary (dried) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
- bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
- unbleached all-purpose flour – Used to help thicken the soup.
- turkey stock – Use homemade or quality store-bought stock.
- water – Lends extra liquid for cooking the wild rice.
- wild rice – Make sure to buy actual wild rice and not “wild rice blend”.
- heavy cream – Helps thicken the soup.
- leftover cooked turkey – You can use finely shredded or chopped.
First things first, prep your veggies (and measure out all ingredients).
For the veggies you’re going to need 8 ounces sliced mushrooms (either button or cremini), 1 cup diced yellow onion, 3/4 cup diced carrots, 3/4 cup diced celery, 2 cloves minced garlic.
To save some time, I use pre-sliced (cremini) mushrooms and just give them a good rinse and pat dry.
You’re going to need 1 cup wild rice. Not to be confused with “wild rice blend” which is more of a blend of different types of rice with wild rice mixed in.
What Is Wild Rice?
Technically wild rice isn’t rice at all. It’s actually the grain of semi-aquatic grass that grows primarily in the Great Lakes region. It has a tough outer shell, that when cooked, it will soften and split open. Once cooked, wild rice should have a nutty earthy flavor with a slight chew to it.
In a 6 to 7-quart dutchoven, melt 4 tablespoons of butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt.
Stir and coat in the butter. Cover and cook.
Stir occasionally to avoid sticking and cook for 8 to 10 minutes or until tender.
Next, measure and add in 1 teaspoon Trader Joe’s Umami Seasoning (this is optional) and 1/2 teaspoon each rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.
Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.
While stirring, pour in 6 cups of turkey stock and 2 cups water.
Add in the bay leaf and 1 cup wild rice.
Stir and bring to a boil. Reduce to simmer and cook 45 to 50 minutes or until rice spits open and is tender.
Once the rice is tender, add in 2 cups leftover cooked turkey.
Stir and pour in heavy cream.
Note: If the soup seems too thick, add more turkey stock as needed.
And season with salt and pepper to taste. Heat the soup thoroughly before serving.
Don’t forget to remove the bay leaf.
Ladle soup into bowls and serve topped with a little more of Trader Joe’s umami seasoning, freshly ground black pepper and some snipped chives. And along side a loaf of warm, crusty bread.
How To Store Turkey Mushroom Wild Rice Soup:
Allow the soup to cool and transfer to a container or large bowl with a tight fitting lid. Store in the refrigerator for up to 4 days.
Can You Freeze Turkey Mushroom Wild Rice Soup?
Yes! Once the soup is cool, transfer to a freezer safe container (or containers) and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove top or microwave.
Enjoy! And if you give this Turkey Mushroom Wild Rice Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Turkey Mushroom Wild Rice Soup
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces mushrooms , sliced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 medium yellow onion , diced
- 2 large cloves garlic, minced
- kosher salt
- 1 teaspoon Trader Joe's Umami Seasoing
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/4 cup unbleached all-purpose flour
- 6 cups turkey stock
- 2 cups water
- 1 cup wild rice, NOT wild rice blend.
- 1 bay leaf
- 2 cups shredded leftover cooked turkey, more or less to preference
- 1 cup heavy cream
Instructions
- In a 6 to 7-quart dutch oven, melt butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt. Stir and coat in the butter. Cover and cook, stirring occasionally (to avoid sticking) for 8 to 10 minutes or until tender.
- Next, measure and add in the Trader Joe’s Umami Seasoning (if using), rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.
- Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.
- While stirring, pour in 6 cups of turkey stock and 2 cups water. Add in the bay leaf and wild rice. Stir and bring to a boil. Reduce to simmer and cook covered with the lid askew for 45 to 50 minutes or until rice spits open and is tender.
- Once the rice is tender, add in leftover cooked turkey and heavy cream.Note: If the soup seems too thick, add more turkey stock as needed.
- Season with salt and pepper to taste. Heat the soup thoroughly before removing the bay leaf and serving.
Notes
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I think you forgot to add the 8oz of mushrooms to the printed recipe. I looked back to the narration to find it. Making this tmw! Can’t wait!
Found it. Never mind. ♀️
Also, (sorry, I don’t mean to nit pick! ), the printed recipe didn’t say when to add the turkey….
Oops, I found it…sorry…I need to go to bed