Wisconsin Turkey and Wild Rice Soup Bowl
Wisconsin Northwoods tradition reading shredded roast turkey simmered with wild rice, mushrooms, celery, and carrots in a creamy herb-forward broth for the Lake Country weeknight bowl of deep Midwestern fall comfort.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Shred cooked turkey into bite-sized pieces. Dice celery, carrot, and onion into 1cm pieces. Slice cremini mushrooms. Mince garlic cloves. Pick thyme leaves and chop parsley finely.
Saute
Melt butter with olive oil in a heavy saucepan over medium heat 1 minute. Add onion, celery, and carrot; cook 6 minutes until softened. Add mushrooms; cook 5 minutes until they release liquid and shrink.
Build
Stir in garlic, thyme, and nutmeg over medium heat 30 seconds. Sprinkle flour across vegetables, stir 60 seconds to coat evenly and begin thickening the broth.
Simmer
Pour chicken stock in a slow stream while whisking. Add wild rice, bay leaves, Worcestershire sauce, and 0.5 tsp salt. Bring to a boil 2 minutes, reduce to low, cover loosely, and simmer 30 minutes until wild rice grains split open.
Finish
Add shredded turkey and heavy cream over low heat; warm 4 minutes until heated through. Discard bay leaves. Adjust seasoning with remaining 0.5 tsp salt and black pepper to taste.
Plate
Ladle soup into deep bowls and scatter fresh parsley across the surface. Serve immediately while steaming.
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