Creamy Turkey Wild Rice Soup

This is a hearty soup; perfect for sharing and cold days

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Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Course: Soup

Cuisine: American

Keyword: anoldiebutafoodie, carrots, celery, cold days, cream, crowd sized, Dad's stock pot, Lundberg, new recipe, parsnips, shallots, soup for days, turkey, wild rice

Servings:

Calories: 424kcal

Equipment

8 quart pot
Equipment

Ingredients

2 pounds turkey cooked and cubed
4 shallots diced
3 carrots peeled and chopped
2 parsnips peeled and chopped
3 stalks celery washed and diced
1 pound cremini mushrooms scrubbed and diced
4 32 oz container low sodium chicken broth
4 cups Lundberg wild rice mix cooked
4 sprigs fresh rosemary stemmed and minced
5 sprigs fresh thyme stemmed and minced
1 lemon
1 12 oz can evaporated milk
1 14.5 oz can diced tomatoes drained
1 tbsp butter
1 tbsp olive oil
2 tsp black pepper
1 tbsp kosher salt

US Customary - Metric

Instructions

cook rice according to instructions and cool
while rice is cooking, rinse and chop produce
juice lemon in a bowl and set aside
heat 1 tbsp of olive oil in a heavy stock pot
add the shallots and celery and cook for 5 minutes until tender
add the mushrooms and cook for another 5 minutes
once the mushroom/shallot mix has cooked down, add the rosemary, thyme, parsnips and carrots
season liberally with pepper and kosher salt
add broth and reduce heat to low
simmer for 25 minutes until carrots are tender
add condensed milk and lemon juice and stir to combine
season to taste again if needed with kosher salt and pepper
add cooked turkey and rice and let sit for 5 to 10 minutes

Notes

Hi all,

Thanks for bearing with my absence. Our house renovation is finally done and we are putting everything back together, including my kitchen. I couldn't wait to get back to cooking and since the weather here in New Jersey has been chilly, I decided to start out with something warm and comforting.