Description

This hearty and creamy turkey and wild rice soup is a comforting meal, perfect for chilly evenings and busy weeknights. It combines savory turkey and earthy wild rice in a rich, velvety base, topped with a vibrant smoky red pepper cream.

Ingredients

2 cups cooked turkey, shredded or diced
0.75 cup wild rice blend, uncooked
6 cups vegetable broth or compliant poultry broth
0.25 cup olive oil or unsalted butter
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
0.5 cup all-purpose flour
2 cups whole milk
2 fresh thyme sprigs
1 bay leaf
1 teaspoon smoked paprika
0.5 teaspoon ground black pepper
1 teaspoon fine sea salt, or to taste
6 oz roasted red peppers, drained (from a jar)
4 tablespoons full-fat cream cheese, softened
2 tablespoons milk or broth (for cream)
1 clove garlic, minced
0.25 cup fresh flat-leaf parsley, finely chopped (for garnish)

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Instructions

Cook the Wild Rice: Rinse wild rice. Combine with 3 cups broth in a medium saucepan. Bring to a boil, then simmer low, covered, for 40-45 minutes until tender and plump. Set aside.
Saute Vegetables: Heat 0.25 cup olive oil or butter in a large Dutch oven over medium heat. Add onion, carrots, celery; saute 8-10 minutes until softened and onion is translucent.
Build the Roux: Sprinkle 0.5 cup flour over vegetables. Stir constantly for 2 minutes to cook out raw taste; it will form a thick paste.
Simmer Soup Base: Gradually whisk in 3 cups broth, then 2 cups milk until smooth. Add thyme, bay leaf, 0.5 teaspoon smoked paprika, pepper, salt. Simmer gently 10-15 minutes until thickened, coating a spoon.
Combine and Meld Flavors: Stir in cooked turkey and wild rice. Reduce heat to low; simmer gently 5-10 minutes to meld flavors. If soup looks too thick, splash in an extra 0.25 cup broth or milk for preferred consistency. Remove thyme and bay leaf.
Prepare Red Pepper Cream: In a food processor or blender, combine roasted red peppers, cream cheese, 2 tablespoons milk or broth, minced garlic, and remaining 0.5 teaspoon smoked paprika. Process until smooth and creamy.
Serve and Garnish: Taste the turkey and wild rice soup; adjust seasonings. Ladle hot soup into warm bowls. Drizzle generously with Smoky Red Pepper Cream in swirls. Garnish with fresh parsley.

Notes

For faster prep, use pre-chopped mirepoix or leftover rotisserie turkey, and consider quick-cooking wild rice blends. Adjust soup consistency by cooking longer for thicker or adding more broth for thinner. For a dairy-free option, use full-fat unsweetened coconut milk instead of whole milk.

Prep Time: 25 minutes
Cook Time: 85 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360 mL)
Calories: 380 calories
Sugar: 5 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 70 mg