Turkey Wild Rice Soup
This recipe transforms leftover roasted turkey into a comforting and hearty wild rice soup. It features a creamy roux base with sautéed onion, celery, and carrots, enriched with turkey broth and finished with tender wild rice, chopped turkey, and a touch of half-and-half for a rich, satisfying meal.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 6 tablespoons butter
- 0.25 cup diced onion
- 0.25 cup diced celery
- 1/3 cup all-purpose flour
- 4 cups turkey broth
- 1/3 cup shredded carrots
- 2 cups chopped leftover roasted turkey
- 2 cups cooked wild rice
- 0.25 cup chopped slivered almonds
- 0.5 teaspoon kosher salt or to taste
- 0.5 teaspoon ground black pepper or to taste
- 0.5 teaspoon lemon juice
- 0.75 cup half-and-half
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion and celery, and sauté until softened, about 5-7 minutes.
- Sprinkle the all-purpose flour over the sautéed vegetables. Cook, stirring constantly with a whisk, for 2-3 minutes to form a roux, ensuring no raw flour taste.
- Gradually whisk in the turkey broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken.
- Stir in the shredded carrots and continue to simmer for about 5 minutes, allowing the carrots to soften slightly.
- Add the chopped leftover roasted turkey and cooked wild rice to the soup.
- Season the soup with kosher salt and ground black pepper to taste.
- Stir in the lemon juice, which will brighten the flavors and balance the richness.
- Gently stir in the half-and-half. Heat the soup through thoroughly, ensuring it does not come to a rolling boil after adding the half-and-half, as it may curdle.
- Ladle the hot soup into bowls and garnish with chopped slivered almonds before serving.
Notes
1. Achieving a smooth roux is key for a creamy soup; cook the butter and flour mixture over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant, to eliminate any raw flour taste.2. Adjust seasoning (salt and pepper) to taste after adding the turkey broth, as broth sodium levels vary. The touch of lemon juice at the end brightens the entire soup, cutting through the richness.3. For enhanced texture and flavor, toast the slivered almonds lightly before adding them as a garnish or incorporate them briefly at the end of cooking.4. If the soup becomes too thick, thin it with a little more turkey broth or even water until desired consistency is reached.