Turkey and Wild Rice Mushroom Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups low-sodium chicken broth
• 1 cup wild rice blend
• 2 cups cooked turkey, shredded
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups water
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and mushrooms, sauté until mushrooms release their moisture.
3. 3 Stir in thyme, rosemary, salt, and pepper.
4. 4 Pour in chicken broth and water, bring to a boil.
5. 5 Add wild rice blend, reduce heat, and simmer for 30 minutes or until rice is tender.
6. 6 Stir in shredded turkey and heat through.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of cream for a creamier texture.
• Include diced carrots and celery for extra veggies.

Substitutions

• Substitute wild rice with brown rice if needed, adjusting cook time accordingly.

Pairings

• Crusty sourdough bread
• Mixed greens with a lemon vinaigrette

Nutrition

Tips

• For added depth of flavor, use turkey stock instead of chicken broth.
• Feel free to use leftover roasted turkey for extra flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with crusty bread or a side salad for a complete meal.

FAQ