Creamy Turkey Wild Rice Soup
This hearty, creamy turkey wild rice soup is loaded with mushrooms, vegetables, and tender turkey — a comforting way to use up leftover holiday turkey. Rich, savory, and ready in just over an hour!
Equipment
- large pot or Dutch oven
- Slotted spoon
- blender or food processor
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 4 oz diced pancetta
- 6 tbsp unsalted butter
- 1 cup chopped onion
- 1 cup thinly sliced or diced celery
- 1 cup thinly sliced or diced carrots
- 10 oz sliced cremini mushrooms
- 2–3 cloves garlic, minced or pressed (about 1 tablespoon)
- 0.5 cup dry white wine (such as Pinot Grigio)
- 0.5 cup all-purpose flour
- 5 cups turkey or chicken stock (low sodium)
- 2–3 tsp fresh thyme leaves, chopped
- 0.75 tsp dried Italian seasoning
- 2 cups cooked turkey, shredded or cubed
- 1.5 cups cooked wild rice
- 1 cup heavy cream
- 1 kosher salt and freshly ground black pepper, to taste
- 1 fresh lemon juice, for serving (optional)
Instructions
- Cook pancetta in a large heavy-bottomed pot over medium-high heat until crisp, 3–5 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pan.
- Add butter to the pot. Once melted, add onions, celery, and carrots. Cook 5 minutes, then stir in mushrooms, salt, and pepper. Cook 8–10 minutes, until vegetables soften and liquid evaporates.
- Add garlic and cook 1 minute, until fragrant. Deglaze with white wine and simmer until mostly evaporated, about 2–3 minutes.
- Stir in flour and cook 1–2 minutes to form a roux. Gradually add stock, stirring to prevent lumps. Add thyme and Italian seasoning.
- Bring to a boil, then reduce heat and simmer 10–15 minutes, until vegetables are tender.
- Remove 1½ cups of soup and puree in a blender or food processor. Stir the puree back into the soup to thicken.
- Stir in turkey, cooked wild rice, heavy cream, parsley, and reserved pancetta. Simmer 5–8 minutes until heated through and slightly thickened. Season to taste with salt and pepper.
- Serve hot with a squeeze of lemon juice and crusty bread, if desired. The soup thickens as it stands; add extra stock when reheating.
Notes
As written, this recipe makes a hearty, stew-like soup. For a thinner consistency, add up to 1 additional cup of stock. Adjust herbs based on the flavor of your cooked turkey. Substitute cooked chicken for a delicious creamy chicken wild rice soup. The soup thickens as it cools — thin with stock when reheating.