The mushrooms release more liquid than seems possible when they first hit the Dutch oven. Give them time, and that moisture cooks away until the edges turn brown and the kitchen smells deeply savory. That patient first step is what gives creamy turkey and wild rice soup with mushrooms its rich, rounded base instead of a watery one.
I cook the wild rice separately while the mushrooms and vegetables get started, then bring everything together with a butter-and-flour roux. The rice takes longer than the rest of the soup, but it’s hands-off once the saucepan is covered. You’ll know it’s ready when the grains are tender and some have split open.
Cooked turkey and heavy cream go in near the end, so the turkey stays tender and the soup turns silky without a long boil. It’s filling, full of texture, and a welcome way to use cooked turkey in a meal that feels like more than leftovers.
Kitchen Note
Don’t move on from the mushrooms while they still look wet. I wait until their liquid has cooked off and they’ve browned; that concentrated, savory flavor is worth the few extra minutes.
Save this creamy turkey and wild rice soup for a cozy dinner with browned mushrooms and a silky broth.
Why the Flour Goes In Before the Broth
The soup gets its body from a roux, not from the rice or cream alone. When the flour cooks briefly in melted butter, it disperses through the vegetables and gives the broth a smooth foundation. Add the broth gradually and whisk as you pour; dumping it in all at once makes lumps harder to work out.
That order also lets the soup thicken before the cooked turkey and cream are added. The broth should look a little fuller after its simmer, but it won’t be as thick as a finished cream soup yet. The rice continues to give the bowl substance, while the cream rounds off the broth at the end. Keeping those jobs in sequence helps the soup feel creamy without turning heavy or pasty.
What Wild Rice, Cremini, and Cream Each Bring to the Pot
- Wild rice — Its firm, pleasantly chewy grains hold their shape in a creamy soup better than a soft, starchy rice. Rinse it before cooking, and don’t skip cooking it separately; the soup base and rice need different cooking times.
- Cremini mushrooms — Cremini bring a deeper, earthier flavor than white button mushrooms. Choose firm mushrooms without damp or slimy spots; pre-sliced ones are fine if you’re short on prep time, though whole mushrooms are easy to inspect and slice fresh.
- Butter and flour — Together they make the roux that thickens the broth. Unsalted butter lets the measured kosher salt do its job without guessing how salty the base will be. For a gluten-free adaptation, use a cup-for-cup gluten-free flour blend in place of the all-purpose flour.
- Low-sodium chicken broth — It supplies the soup’s savory liquid while leaving room to season with the salt in the ingredient list. If you use regular-sodium broth, the finished soup may taste saltier; choose low-sodium when you want more control.
- Cooked turkey and heavy cream — Shredded turkey blends easily into each spoonful, while diced turkey gives you more distinct pieces. Heavy cream adds richness and is less likely to turn thin than a lower-fat dairy option; use fresh cream and stir it in near the end.
- Thyme and parsley — Dried thyme seasons the broth as it simmers, while fresh parsley brings a clean, green finish after the pot comes off the heat. Fresh parsley is worth using here because its bright taste is easiest to notice at the end.
Building the Soup in the Right Order
Cook the Wild Rice Until Tender
Rinse the wild rice, then bring it and the water to a boil in a 2-quart saucepan over high heat. Cover the pan, reduce the heat to low, and simmer for 45 to 55 minutes. The grains should be tender, with some split open; drain the cooked rice before adding it to the soup.
Give the Mushrooms Their Own Start
Melt 2 tablespoons of butter in a 6-quart Dutch oven over medium-high heat, then add the sliced mushrooms. Cook for 8 to 10 minutes, stirring occasionally. They’ll shrink as they cook, and the pan will become less wet as their liquid evaporates; let them brown before adding the vegetables.
Soften the Vegetables and Cook the Roux
Add the diced onion, carrots, and celery, and cook over medium heat for 5 to 7 minutes, until they’re beginning to soften. Stir in the minced garlic and cook for 1 minute. Add the remaining butter, stir until it melts, then sprinkle in the flour and stir for 1 to 2 minutes. Keep stirring so the flour cooks evenly without sticking to the bottom.
Whisk in Broth and Let It Thicken
Pour in the broth gradually, whisking until smooth before adding the thyme, kosher salt, and black pepper. Bring the pot to a simmer, then cook for 8 to 10 minutes, stirring occasionally. The broth should look slightly thickened; if you see floury lumps, whisk them out before moving on.
Finish Gently with Turkey, Rice, and Cream
Stir in the cooked wild rice, cooked turkey, and heavy cream. Cook over medium-low heat, stirring often, for 5 to 7 minutes, until the soup reaches 165°F. Don’t let it boil; a steady, gentle heat warms the turkey through while keeping the creamy broth smooth. Take the Dutch oven off the heat and stir in the chopped fresh parsley.
Simple Swaps That Keep the Soup Balanced
Make It Gluten-Free with a Cup-for-Cup Blend
Replace the all-purpose flour with the same amount of a gluten-free cup-for-cup flour blend. Cook it in the butter as you would the regular flour, then whisk in the broth gradually. The soup should still thicken, though the broth may have a slightly different texture depending on the blend.
Use White Button Mushrooms for a Milder Base
Swap the cremini mushrooms for the same amount of sliced white button mushrooms. They’ll still brown and add savory flavor, but the finished soup will taste a little less earthy. Follow the same cooking time and wait for their moisture to cook away before adding the vegetables.
Choose Half-and-Half for a Lighter Finish
Use half-and-half instead of heavy cream if you prefer a less rich broth. Stir it in at the same point, and keep the soup at a gentle heat rather than bringing it to a boil. The result will be lighter and a little less velvety.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3 to 4 days. The rice will continue to absorb broth, so the soup will thicken as it sits.
- Freezer: Freeze in airtight containers for up to 2 to 3 months. The cream may separate a little and the rice may soften after thawing, but stirring the soup as it warms helps bring it back together.
- Reheating: Warm gently on the stovetop over low to medium-low heat, stirring often. Add a little chicken broth if the soup has thickened too much; high heat can make the creamy base separate.
Questions That Come Up When Making Turkey and Wild Rice Soup
Creamy Turkey and Wild Rice Soup with Mushrooms
Ingredients
Equipment
Method
- In a 2-quart saucepan, bring the wild rice and water to a boil over high heat.
- Cover, reduce the heat to low, and simmer for 45-55 minutes, until the rice is tender and some grains have split; drain.
- Meanwhile, melt 2 tablespoons of the butter in a 6-quart Dutch oven over medium-high heat.
- Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until their liquid has evaporated and they are browned.
- Add the onion, carrots, and celery and cook over medium heat for 5-7 minutes, until beginning to soften.
- Stir in the garlic and cook for 1 minute.
- Add the remaining 6 tablespoons butter and stir until melted.
- Sprinkle in the flour and cook, stirring, for 1-2 minutes.
- Gradually whisk in the broth until smooth.
- Stir in the thyme, salt, and pepper.
- Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
- Stir in the cooked rice, turkey, and heavy cream.
- Cook over medium-low heat, stirring often, for 5-7 minutes, until the soup reaches 165°F; do not let it boil.
- Remove from the heat and stir in the parsley.
