Sarasota's Minnesota Turkey Mushroom and Wild Rice Soup

Warm up with Sarasota's Minnesota Turkey Mushroom and Wild Rice Soup, a hearty and comforting dish that captures the essence of the Midwest. This creamy soup combines tender shredded turkey, nutty wild rice, and earthy baby bella mushrooms with a medley of aromatic vegetables, all simmered in a rich broth infused with thyme and parsley. Finished with a touch of heavy cream, it strikes the perfect balance between indulgent and wholesome. Ideal for using up leftover turkey, this flavorful recipe is a seasonal favorite and can be on your table in just over an hour. Perfect for cozy dinners or meal prep, this satisfying soup is loaded with protein and bold, savory flavors, making it a must-try for soup enthusiasts.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups cooked turkey, shredded or diced
• 1 cup wild rice, uncooked
• 8 ounces baby bella mushrooms, sliced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 medium yellow onion, diced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 6 cups low-sodium chicken or turkey broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 0 n/a salt, to taste
• 0 n/a black pepper, to taste

Directions

Step 1

Rinse the wild rice thoroughly under cold running water and drain well.

Step 2

In a large pot, bring 4 cups of water to a boil. Add the rinsed wild rice, reduce heat to a simmer, cover, and cook for 35-40 minutes, or until the rice is tender but slightly chewy. Drain any excess water and set aside.

Step 3

In the same pot, heat 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are slightly softened.

Step 4

Add the sliced mushrooms and minced garlic to the pot. Sauté for another 5 minutes, or until the mushrooms are tender and have released their liquid.

Step 5

Sprinkle the sautéed vegetables with the flour, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually whisk in the chicken or turkey broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 7

Stir in the cooked wild rice, shredded turkey, dried thyme, and dried parsley. Simmer for 10-15 minutes to allow the flavors to meld.

Step 8

Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through without boiling. Season with salt and black pepper to taste.

Step 9

Serve hot, garnished with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2986.7g)

Amount per serving	% Daily Value*
Calories	2979.4

Total Fat 153.4g	0%
Saturated Fat 77.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 721.9mg	0%
Sodium 1818.8mg	0%
Total Carbohydrate 196.6g	0%
Dietary Fiber 22.3g	0%
Total Sugars 22.1g
Protein 183.5g	0%

Vitamin D 15.9IU	0%
Calcium 338.3mg	0%
Iron 14.9mg	0%
Potassium 4056.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 25.3%

Carbs: 27.1%