Lemon Turkey, Mushroom and Wild Rice Soup
Perfect for leftover roast turkey, this turkey and rice soup comes together with earthy mushrooms, fresh herbs and wild rice in a light creamy broth base that gets added depth of flavor from nutty Parmesan cheese and a bright finish from lemon juice and zest.
Equipment
- soup pot, stock pot or Dutch oven
- microplane or grater
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 8 ounces cremini mushrooms (Baby Bella), trimmed and sliced
- 3 garlic cloves minced
- 1 tablespoon fresh minced thyme (or 1 teaspoon dried thyme)
- 1 tablespoon fresh minced sage (or 1 teaspoon dried sage)
- 1 tablespoon fresh minced rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons Worcestershire sauce
- 1 cup uncooked wild rice, rinsed and drained
- ½ cup dry white wine
- 2 quarts (8 cups) turkey or chicken stock
- 2 bay leaves
- 4 cups cooked shredded turkey
- 1 cup heavy cream or half-and-half
- ½ cup leftover gravy (optional)
- ½ cup finely grated Parmesan cheese
- zest and juice from half a lemon
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Heat butter in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and cook for 8 to 10 minutes, or until softened.
- Add mushrooms and garlic, stirring to combine. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are soft and slightly golden. Add the Worcestershire sauce, thyme, sage and rosemary, stirring to combine until fragrant
- Add rice and cook it for 2 to 3 minutes to toast the grains. Add the wine, and cook until reduced by half, about 5 minutes.
- Add the turkey or chicken broth and bay leaves and bring to a boil. Reduce heat to simmer, cover and cook for 45 to 60 minutes or until rice is tender.
- Stir in the shredded turkey, cream, Parmesan, lemon zest and lemon juice and continue to cook for 5 to 8 minutes until chicken is heated through. Add salt and pepper to taste.