Can I use uncooked wild rice instead of cooked?

Yes, but the soup will no longer be ready in 20 minutes. Add 1 cup of rinsed uncooked wild rice with the broth and simmer 40 to 45 minutes until tender before adding the turkey and cream. For the true 20-minute version, use leftover cooked wild rice or a quick-cooking wild rice blend.

How do I keep the wild rice from getting mushy?

Start with rice that is cooked just to tender, not soft, since it will simmer 10 more minutes in the soup. Keep the simmer gentle once the rice is in, and avoid over-stirring, which breaks the grains. If meal prepping, store extra rice separately and add it when reheating.

Can I freeze turkey wild rice soup with the cream in it?

It is safe but the texture suffers, as cream can separate and turn grainy after freezing and thawing. For the best results, freeze the soup base before adding the cream, up to 3 months, then stir in fresh cream while reheating. Whisk well if reheating an already-creamed batch to smooth it out.

What is the best turkey to use, white meat or dark meat?

A mix of both is ideal: dark meat stays juicier through reheating while white meat gives clean, meaty bites. Use whatever leftovers you have, including a mix of breast, thigh, and leg meat. Avoid deli turkey, which is too salty and has the wrong texture for this soup.

Why did my soup turn out thin instead of creamy?

The most common cause is undercooking the roux or adding the broth too fast, which prevents proper thickening. Make sure to stir the flour for a full minute and whisk the broth in gradually. If the finished soup is still thin, simmer 5 more minutes or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in.

Creamy Turkey Wild Rice Soup in 20 Minutes

Ingredients

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2 tablespoons unsalted butter
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
8 ounces cremini mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups low-sodium chicken or turkey broth
2 cups cooked wild rice
3 cups shredded leftover roast turkey
1 teaspoon dried thyme
1 bay leaf
1 cup heavy cream
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Chopped fresh parsley, for serving

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Instructions

Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery until softened, about 5 minutes.
Add the mushrooms and cook until browned, about 4 minutes, then stir in the garlic and thyme for 30 seconds.
Sprinkle the flour over the vegetables and stir constantly for 1 full minute to make a roux.
Pour in the broth gradually, whisking to prevent lumps, add the bay leaf, and bring to a gentle boil.
Stir in the cooked wild rice and simmer 8 to 10 minutes until the vegetables are tender.
Stir in the shredded turkey and simmer 5 minutes until heated through.
Remove from the heat, stir in the heavy cream, discard the bay leaf, and adjust salt and pepper.
Ladle into warm bowls, top with parsley, and serve immediately.

Author: Chef Hanna Zest
Prep Time: 5 minutes
Cook Time: 15 minutes