Whisk the cream or yogurt with a little bit of warm broth from the soup, then add into the dutch oven or stock pot.

Turkey wild rice mushroom soup. Add onion, celery, carrots, thyme and bay leaves, and sauté for 5 minutes until the vegetables are soft and fragrant. Web stir in the rice, and bring to a boil. Stir in the sherry and let it reduce by half.

Just don't use one, mix it up) 2 large sweet onions, cut in quarters and thin sliced (2 cups) 1 leek, thin sliced This soup combines tender turkey, wholesome rice, and a blend of vegetables in a savory broth, perfect for warming up on chilly days or making the most of leftover turkey. Add in the rice and broth, then simmer for 30 minutes (covered).

Pour in broth, rice, and bay leaf. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. You can use turkey or chicken, and even throw in any veggies you have in hand.

Stir and cook for another 3 minutes. I am not looking forward to the winter months and snow, but i am looking forward to one thing. Cover with the lid ajar, reduce the heat, and simmer for about 15 minutes.

Bring the wild rice to a simmer with 1.5 cups water, then turn the heat to low and cook until tender and the liquid is absorbed, about 20 minutes. Add fresh or dry herbs to taste. It’s made with turkey meat, wild rice, mushrooms, vegetables, and turkey broth made from roasted turkey bones.

Stir in flour until blended; When the butter foams, add the onions and sauté until soft. This autumn wild rice soup is perfect during the cool fall months, or anytime, really.