Ingredients
Scale
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup (31 g) all-purpose flour
- 6 cups (48 ounces) turkey broth or chicken broth
- 1 cup (160 g) 100% wild rice, uncooked, rinsed, and drained
- 3 cups (420 g) cooked turkey, chopped into bite-sized pieces
- 1 cup (238 g) heavy whipping cream
- Fresh parsley, for garnish
- Additional salt and pepper, to taste
Instructions
- Melt butter in a large Dutch oven over medium heat.
- Add diced onions, carrots, and celery. Cook until softened.
- Stir in minced garlic, kosher salt, ground pepper, and flour. Cook for 1-2 minutes.
- Gradually add turkey broth while stirring; then add uncooked wild rice.
- Bring to a boil, cover, and simmer gently for 45-50 minutes until rice is tender.
- Add chopped turkey and heavy cream. Simmer uncovered for 5-7 minutes.
- Serve warm, garnished with fresh parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Rinse wild rice thoroughly for the best texture.
Adjust seasoning to taste with extra salt and pepper.
Consider substituting half of the turkey broth with white wine for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 70