Web creamy turkey wild rice soup is a creamy and delicious hearty soup filled with wild rice, veggies, and perfect for using up leftover turkey!

Turkey wild rice soup epicurious. Cover with the lid ajar, reduce the heat, and simmer for about 15 minutes. Cook for one more minute or until fragrant. It’s made with turkey meat, wild rice, mushrooms, vegetables, and turkey broth made from roasted turkey bones.

Reduce heat to low, cover, and. 8 jump to nutrition facts looking to put your leftovers to good use? Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan.

Web the broth may become too starchy and thick. Add the chopped onion and cook over medium heat until the onions are a light caramel color, or about 5 minutes. Web 1 cup uncooked wild rice or wild rice blend (i used lundberg) 2.5 to 3 quarts turkey stock, divided.

I prefer the texture and flavor of fresh mushrooms, but canned mushrooms work in a pinch. 1 cup wild rice (about 6 ounces) 4 cups water; Add in the shredded turkey and mushrooms.

Each kosher salt and pepper. When the butter foams, add the onions and sauté until soft. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes.

Melt 1 tablespoon butter in heavy. Web in a large sauce pot over medium heat, melt the butter. 3 cups sliced mushrooms (about 5 ozs) 1/2 cup chopped celery;