This creamy turkey and wild rice soup is rich and comforting, with tender turkey, nutty wild rice, and a velvety broth infused with herbs and white wine. The homemade stock gives it deep flavor, balanced by creaminess in every spoonful.
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Ingredients
For the Turkey Broth
- 2 tablespoons unsalted butter
- 2 onions chopped
- 1 celery rib chopped
- 1 turkey or chicken carcass cut into 4 pieces
- 3 cups white wine
- 6 cups low-sodium chicken broth
For the Soup
- 1 cup wild rice
- 2 carrots peeled and chopped
- ½ teaspoon dried thyme
- ¼ teaspoon baking soda
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 3 cups chopped cooked turkey
- Salt and pepper to taste
Instructions
- Brown onions, celery, and turkey carcass in butter. Add wine and broth. Simmer 1 hour. Strain.
- Toast rice in wiped-out pot. Add broth, carrots, thyme, baking soda. Simmer until rice is tender, about 1 hour.
- Whisk flour and cream. Stir into soup. Add turkey. Simmer until slightly thickened, about 10 minutes. Season and serve.