Creamy Turkey Wild Rice Soup

This creamy turkey wild rice soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Wild rice contributes nutty flavour and a pleasantly chewy texture.
• Turkey is added late because it is already cooked.
• A small cornstarch slurry provides body without a heavy roux.

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 8 oz (225 g) mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 3/4 cup (135 g) wild rice blend, rinsed
• 7 cups (1.65 L) turkey or chicken broth
• 3 cups (420 g) cooked turkey, chopped
• 1 cup (240 mL) milk or half-and-half
• 2 tbsp cornstarch mixed with 3 tbsp cold water
• Salt, pepper, and parsley

Step-by-step instructions

1. Melt butter with oil. Cook onion, carrots, celery, and mushrooms for 9 minutes. Add garlic and thyme for 30 seconds.
2. Add wild rice and broth. Bring to a simmer, cover partially, and cook according to the rice package, usually 35 to 45 minutes.
3. Add cooked turkey. Stir in milk, then add enough cornstarch slurry to create a lightly creamy broth.
4. Simmer gently for 5 minutes. Season and finish with parsley. Avoid a hard boil after adding dairy.

Cook’s notes

• Wild rice blends vary, so follow the package timing and check early.
• Use unsalted homemade turkey stock if available, then season at the end.
• Keep leftover turkey refrigerated and use it promptly.

Substitutions and variations

• Use cooked chicken instead of turkey.
• Replace dairy with unsweetened oat milk and thicken slightly more.
• Add a handful of spinach during the final 2 minutes.

What to serve with it

• Cranberry relish on toast
• A simple spinach salad
• Roasted squash

Storage and reheating

Refrigerate for 3 to 4 days. Freeze the non-dairy base for up to 3 months. Reheat leftovers to 165°F (74°C).

Frequently asked questions