Go Back

Creamy Turkey and Wild Rice Soup with Mushrooms

Creamy turkey and wild rice soup is a hearty stovetop meal with browned mushrooms, tender vegetables, and a silky broth. Wild rice simmers until tender and some grains split, then joins shredded turkey and cream for a comforting, filling soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup uncooked wild rice rinsed
  • 3 cups water
  • 0.5 cup unsalted butter divided
  • 1 lb cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 0.5 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups cooked turkey shredded or diced
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 2-quart saucepan
  • 1 6-quart Dutch oven

Method
 

  1. In a 2-quart saucepan, bring the wild rice and water to a boil over high heat.
  2. Cover, reduce the heat to low, and simmer for 45-55 minutes, until the rice is tender and some grains have split; drain.
  3. Meanwhile, melt 2 tablespoons of the butter in a 6-quart Dutch oven over medium-high heat.
  4. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until their liquid has evaporated and they are browned.
  5. Add the onion, carrots, and celery and cook over medium heat for 5-7 minutes, until beginning to soften.
  6. Stir in the garlic and cook for 1 minute.
  7. Add the remaining 6 tablespoons butter and stir until melted.
  8. Sprinkle in the flour and cook, stirring, for 1-2 minutes.
  9. Gradually whisk in the broth until smooth.
  10. Stir in the thyme, salt, and pepper.
  11. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
  12. Stir in the cooked rice, turkey, and heavy cream.
  13. Cook over medium-low heat, stirring often, for 5-7 minutes, until the soup reaches 165°F; do not let it boil.
  14. Remove from the heat and stir in the parsley.

Notes

For the smoothest texture, keep the soup below a boil after adding the cream. Refrigerate leftovers for up to 3 days; freezing is possible, though the cream may separate when thawed. For a dairy-free swap, use plant-based butter and an unsweetened dairy-free cream alternative.