Turkey Wild Rice Soup

This easy Turkey Wild Rice Soup recipe is a favorite at parties, holiday gatherings, or anytime you need to use up leftover turkey. It's creamy, delicious, and ready in just 40 minutes.

Course Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings (1 cup each)

Calories 216kcal

Author Meggan Hill

Ingredients

4 tablespoons butter
8 ounces mushrooms sliced
1 medium onion finely diced (about 1 cup)
1 carrot finely diced (about 1/2 cup)
1 celery rib finely diced (about 1/2 cup)
1 1/2 teaspoons Morton Nature’s Season seasoning blend
1/4 teaspoon poultry seasoning
3/4 cup all-purpose flour
6 cups turkey broth or chicken broth
2 tablespoons chicken base
1/4 teaspoon Kitchen Bouquet seasoning
2 cups cooked turkey diced or shredded
2 cups cooked wild rice
2 cups half and half or heavy cream
minced fresh parsley for garnish, optional

US Customary - Metric

Instructions

In a Dutch oven or large pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, turkey, and cooked wild rice. Heat until barely simmering, about 180 degrees.
Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.

Notes

White button mushrooms: Or baby portobello mushrooms. I prefer the texture and flavor of fresh mushrooms, but canned mushrooms work in a pinch.
Morton Nature’s Season Seasoning Blend: I buy this Morton's online to sprinkle into soups, roasted vegetables, dips, and beyond.
Poultry seasoning: To make Homemade Poultry Seasoning, combine 2 teaspoons ground sage, 1 1/2 teaspoons ground thyme, 1 teaspoon dried marjoram, 3/4 teaspoon ground rosemary, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon freshly-ground black pepper. You'll just need 1/4 teaspoon, so store the rest in a jar with a tight-fitting lid.
Turkey broth: If you're working with a leftover bird from the holidays, follow my recipe for Homemade turkey broth. Homemade Chicken Broth or store-bought broth is good, too.
Chicken base: Similar to bullion cubes, chicken base is a concentrated form of chicken stock solid as a powder or paste. I love Better than Bouillon's paste.
Kitchen Bouquet seasoning: A little bit goes a long way. Again, you can find this Kitchen Bouquet online if it's not available in your supermarket. Solid alternatives include Worcestershire sauce, Bragg's Liquid Aminos, dark soy sauce, or Maggi Liquid Seasoning.
Cooked turkey: Leftover roasted turkey; diced or shredded. Or substitute leftover cooked chicken.
Cooked wild rice: Look for black rice or a wild rice blend. Either way, cook the rice according to package instructions before adding it to the soup.
Yield: My Turkey Wild Rice Soup recipe makes about 14 cups of soup.
Storage: Store leftovers in the refrigerator for up to 4 days.

Nutrition