Creamy Homestyle Turkey and Wild Rice Soup
This rich and satisfying turkey wild rice soup combines tender chunks of turkey with nutty wild rice in a luxuriously creamy broth. Infused with aromatic herbs and finished with sherry, it's the perfect way to transform leftover turkey into a restaurant-quality comfort meal that will warm you from the inside out.
Print
Pin
Save
Servings: 6
Calories: 385kcal
Ingredients
- 2 tablespoons butter or margarine
- 1 medium onion chopped
- 4 ounces mushrooms sliced
- 2⅓ cups water
- 2 cups chicken broth or broth from cooked turkey carcass
- 1 6 ounce package long grain and wild rice blend
- 2 tablespoons dry sherry
- 2 cups diced cooked turkey
- 1 cup heavy cream
- 1 egg yolk
- Ground pepper to taste
- 1 tablespoon fresh parsley
- ¼ teaspoon marjoram
- ¼ teaspoon thyme
- ¼ teaspoon sage
- ⅛ cup soy sauce
Instructions
- Melt butter in a large saucepan over medium heat.
- Add chopped onion and sliced mushrooms; cook for 2 minutes until onion becomes translucent.
- Add water and broth; stir in rice mix and seasoning packet along with ground pepper, parsley, marjoram, thyme, and sage. Bring to a boil.
- Reduce heat, cover and simmer for 20-25 minutes until rice is tender.
- Add sherry and boil for 1 minute.
- Add diced turkey and 3 additional ladles of broth. Reduce heat to low.
- In a small bowl, mix cream and egg yolk together. Stir in a few spoonfuls of the hot soup to temper the mixture.
- Add the cream mixture to the soup in a slow, steady stream while stirring constantly.
- Add soy sauce and cook only until slightly thickened and heated through. Do not boil.
Notes
Using broth made from a turkey carcass instead of chicken broth will enhance the turkey flavor considerably
Tempering the cream and egg yolk mixture prevents curdling - always add hot soup to the cream first
The additional broth added with the turkey helps create the perfect consistency and prevents the soup from being too thick
Dry sherry can be substituted with white wine or omitted entirely if preferred
This soup can be made ahead but add the cream mixture just before serving to prevent separation
Leftover soup will thicken in the refrigerator - thin with additional broth when reheating
Fresh herbs can be substituted for dried herbs using a 3:1 ratio
Tempering the cream and egg yolk mixture prevents curdling - always add hot soup to the cream first
The additional broth added with the turkey helps create the perfect consistency and prevents the soup from being too thick
Dry sherry can be substituted with white wine or omitted entirely if preferred
This soup can be made ahead but add the cream mixture just before serving to prevent separation
Leftover soup will thicken in the refrigerator - thin with additional broth when reheating
Fresh herbs can be substituted for dried herbs using a 3:1 ratio
Nutrition
Serving: 1.3cup | Calories: 385kcal | Carbohydrates: 28g | Protein: 24g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 890mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g