Turkey Wild Rice Soup (Stampa)
Creamy turkey and wild rice soup with tender veggies, perfect for a hearty lunch or dinner.
# Ingredienti:
→ Vegetables
01 -
2 medium carrots, peeled and diced
02 -
2 celery stalks, chopped
03 -
1 large yellow onion, diced
04 -
1 cup cremini or button mushrooms, chopped or sliced
→ Seasonings & Spices
05 -
1 teaspoon Italian seasoning (blend of oregano, rosemary, thyme)
06 -
1 teaspoon garlic salt
→ Liquids & Broth
07 -
2 tablespoons extra virgin olive oil
08 -
6 cups turkey broth or low sodium stock
09 -
½ cup heavy cream or half and half (optional)
→ Grains & Starches
10 -
½ cup uncooked wild rice
11 -
2 tablespoons all-purpose flour
→ Proteins
12 -
2 cups cooked turkey, shredded or cubed
# Istruzioni:
01 -
Heat olive oil in a large pot over medium-high heat. Add carrots, celery, and onion. Cook for 2-3 minutes until onions turn translucent and vegetables soften at the edges.
02 -
Stir in mushrooms, Italian seasoning, and garlic salt. Lower heat to medium-low and cook until mushrooms soften and aromas develop.
03 -
Sprinkle flour over vegetables and stir continuously for about 4 minutes on medium-low, ensuring even coating and preventing sticking.
04 -
Pour in turkey broth and add wild rice. Bring to a gentle boil over medium-high heat, then reduce to medium-low. Cover and simmer for 40-50 minutes until rice is tender.
05 -
Remove pot from heat. Stir in cooked turkey and heavy cream if using. Cover and let rest for 3-5 minutes to warm through.
06 -
Ladle soup into bowls and serve hot. Optionally garnish with fresh herbs like parsley for added brightness.
# Note utili:
01 -
Dice vegetables evenly to ensure uniform cooking. Use homemade or high-quality broth for deeper flavor. Allow the rice to simmer undisturbed to achieve perfect tenderness.
02 -
Cool soup completely before refrigerating. Store in airtight containers for 3-4 days or freeze for up to 3 months.