Creamy Turkey Wild Rice Soup

This Creamy Turkey Wild Rice Soup is SO good! Made with leftover turkey (or chicken), wholesome vegetables, roasted mushrooms and hearty wild rice, this cozy meal is loaded with flavor. Add in a creamy broth that's adjustable to your personal taste, topped off with grated parmesan and parsley. Every spoonful is incredibly delicious!

Course Dinner, Soup

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 374kcal

Author Christine McMichael

Ingredients

1/4 cup avocado oil
2-3 teaspoons minced garlic
1/2 medium yellow onion, finely chopped
4 medium carrots, chopped
4-5 ribs celery, chopped
1 1/2 cups wild rice blend
5-6 cups chicken broth
1 pound sliced mushrooms
1/2 cup plain whole milk yogurt or sour cream
2 cups shredded cooked turkey
1/2 medium lemon, juiced
1 Tablespoon chopped fresh sage or 1/2 teaspoon dried
2 Tablespoons chopped fresh parsley or 1 teaspoon dried
salt/pepper to taste
1/2 cup grated parmesan cheese optional

Instructions

Preheat the oven to 450 degrees F.
In a dutch oven or stock pot, lightly sauté the garlic and chopped onion in the oil over medium-high heat.
Add in the chopped carrots and celery and continue to sauté for about 5-7 minutes.
Add in the wild rice and chicken broth, then bring to a simmer.
Cover and simmer for 30 minutes.
While the soup is cooking, place the sliced mushrooms on a roasting pan (or baking sheet) and drizzle with a little bit of extra oil.
Add salt and pepper to taste.
Place the mushrooms in the oven and roast for 20 minutes.
Remove about 2 Tablespoons of the warm broth from the soup and whisk together with the yogurt or sour cream in a small bowl.
Add in salt and pepper to taste, then pour into the soup and mix.
Add in the roasted mushrooms, sage, parsley, and lemon juice.
Remove from heat and add more salt and pepper to taste (if desired).
Top with grated parmesan (optional) and enjoy!

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