Turkey and Wild Rice Soup with Mushrooms

This hearty turkey and wild rice soup with mushrooms will warm you up on a cold day. Tender turkey, mushrooms, and wild rice in a perfectly seasoned broth. A perfect cold weather treat!

Course dinner

Cuisine American

Keyword turkey and mushroom soup, turkey and wild rice soup

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 653kcal

Author Beth Pierce

Ingredients

1 cup uncooked wild rice
3 tablespoons butter
8 ounces white button mushrooms cleaned and sliced
8 ounces cremini mushrooms cleaned and sliced
1 small onion finely chopped
2 stalks celery finely sliced
2 cloves garlic minced
1 teaspoon oregano
1/2 teaspoon onion powder
1/4 teaspoon poultry seasoning
6 cups low sodium chicken broth
3 tablespoons butter
3 tablespoons flour
2 1/2 cups cooked chopped turkey

Instructions

Cook wild rice according to package instructions.
Meanwhile in large stockpot over medium high heat melt 2 tablespoons butter. Add mushrooms and cook until moisture has evaporated and mushrooms are browning on edges. Add another tablespoon of butter and add onions and celery. Cook for an additional 4-5 minutes. Turn heat to low add garlic, oregano, onion powder and poultry seasoning and cook 1 additional minute. Pour in chicken broth and simmer for 10 - 20 minutes.
In small saucepan over medium heat melt butter until bubbly. Whisk in flour. Turn heat to medium low and continue whisking constantly until the flour turns a light golden brown; approximately 6-8 minutes. Slowly whisk into soup. Simmer soup for 5 minutes.
Add cooked wild rice and cooked turkey.

Nutrition