Ingredients:

  • 1 cup Wild Rice Blend, rinsed
  • 3 cups Water or Low-Sodium Broth (for cooking rice)
  • 4 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced small
  • 2 medium Carrots, diced small
  • 2 Celery Stalks, diced small
  • 3 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry White Wine (Optional)
  • 6 cups Low-Sodium Turkey or Chicken Stock
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 2 cups Cooked Turkey, shredded or cubed
  • 1/2 cup Heavy Cream (or Half-and-Half)
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Cook the Wild Rice: Combine wild rice and water/broth in a separate saucepan. Bring to a boil, then reduce heat, cover, and simmer according to package directions (usually 40–50 minutes) until tender and the grains have 'burst.' Drain any excess liquid and set aside.
  2. Sauté the Mirepoix: In a large Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables are softened but not browned (sweating them down). Add the minced garlic and cook for 1 minute more until fragrant.
  3. Create the Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly with a whisk for 2 minutes to cook out the raw flour taste.
  4. Deglaze (Optional): If using wine, pour it in now. Scrape up any browned bits from the bottom of the pot. Let the wine bubble and reduce by half (about 2 minutes).
  5. Build the Broth: Gradually whisk in the 6 cups of stock, ensuring no lumps form. Add the dried thyme and bay leaf. Bring the mixture to a gentle simmer.
  6. Simmer & Thicken: Continue to simmer gently for 15–20 minutes, stirring occasionally, allowing the soup base to thicken nicely.
  7. Combine Main Ingredients: Remove and discard the bay leaf. Stir in the cooked shredded turkey and the cooked wild rice. Heat through for about 5 minutes.
  8. Enrich and Finish: Reduce the heat to low. Stir in the heavy cream. Taste the soup and adjust seasoning with salt and pepper as needed. Do not boil after adding the cream.
  9. Serve: Ladle hot into bowls and garnish generously with fresh parsley.