Turkey Wild Rice Soup
Ingredients
-
1
cup
uncooked wild rice
-
2
tablespoons
olive oil
-
½
large
yellow onion, diced
-
8
oz.
bella mushrooms, roughly chopped
-
1
teaspoon
salt, separated
-
½
teaspoon
black pepper
-
4
cloves
garlic, minced
-
2
cups
butternut squash, cubed
-
2
large
carrots, chopped
-
2
stalks
celery, diced
-
3
sprigs
fresh thyme
-
2
sprigs
fresh rosemary
-
8
cups
homemade turkey broth, or any broth
-
1
tablespoon
Worcestershire sauce
-
2
cups
whole milk, separated
-
4
cups
shredded or chopped cooked turkey
-
⅓
cup
butter
-
⅓
cup
all-purpose flour
-
1
cup
frozen peas or fresh English peas
Instructions
- Cook the wild rice in a large pot of salted boiling water for about 45 minutes, then strain and set aside.
- In a large pot, heat olive oil and sauté diced onion for 2-3 minutes, then add mushrooms and cook for another 5 minutes.
- Add garlic, butternut squash, carrots, and celery, season with salt and pepper, and cook for 4-5 minutes.
- Tie thyme and rosemary together and add to the pot, then pour in broth, Worcestershire sauce, and 1 cup of milk, stirring well.
- Bring to a gentle boil, add turkey, and simmer for about 5 minutes.
- In a separate saucepan, melt butter, add flour, and whisk to create a roux, then gradually add the remaining milk until thickened.
- Combine the roux with the soup, whisking until smooth, then add peas and cooked rice, and simmer for 5-10 minutes until thickened.
- Remove from heat, take out the herb bundle, and let the soup rest for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
413
Total fat
20g
Total carbohydrates
29g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
You might also like