Turkey Wild Rice Soup

This Turkey Wild Rice Soup feeds like a meal. Chock full of turkey, healthy veggies and nutty wild rice, it’s perfect for that extra turkey around the holidays!

This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

Hello friends and Happy Monday!

How was everyone’s weekend? Let’s just say mine was eventful. Tom and I decided to have some friends over for dinner on Saturday night. It was chilly at the beach, so a nice comfort food dish was on the menu. I made an oldie but a goodie, my chicken pot pie, but instead of topping it with puff pastry I decided to top it with tater tots! Boy, was it delish. I also made my fall favorite pumpkin cake, another hit, and I whipped up some of my pumpkin spice pecan brittle because you can never have enough desserts right?! So the dinner party was a win-win-win! The evening was full of good friends, good food and fun. Well, until the first guest left….

Tom was walking out with our next door neighbor David, Tucker our dog following in tow, and as soon as they rounded the corner at the front of the house….SKUNK! Tucker has never seen a skunk, but since it was dark I’m thinking he thought it was a cat, and Tucker does not like cats. Well, let’s just say, Tucker’s hatred for skunks now trumps his hatred for cats!! My buddy was squirted right in the eye and mouth by that stupid skunk. Not the best way to end the night!

Without a doubt, Sunday was a much better day. Tucker spent most of it recuperating from the skunk fiasco of the previous evening. It was crisp and chilly, and the perfect day for hot soup. So I grabbed the biggest pot I had and made one of my favorite soups to serve up this time of year… Turkey Wild Rice Soup. Let’s face it, in a few weeks it’s going to be here a turkey, there a turkey, EVERYWHERE a turkey, turkey! You’re going to need some options on using up all that turkey. So if you’re looking for something deliciously creamy and full of comfort this soup is the ticket.

It’s incredibly hearty and one tasty bowl checks off three major food groups. You’ve got your turkey, lots of healthy veggies like carrots, celery, onions and mushrooms and some mild, earthy flavored wild rice. I finish it off with one cup of evaporated milk at the end which gives the soup a rich, sweet texture.

And today, I’m super excited because I’ve partnered with Bob’s Red Mill to bring you this Turkey Wild Rice Soup. The pleasant nutty flavor of their wild rice enhances the flavor of this soup turning ordinary into extraordinary! Bob’s Red Mill carefully selects its wild rice from the highest quality and finest variety in California. Wild rice is a good source of fiber and protein in addition to iron and calcium to promote healthy bones. It’s one of my favorite ingredients to add to soups, stews and salads.

It was a pleasure working with Bob’s Red Mill in 2016 to bring you some delicious recipes using their top-notch products. They are simply the best in whole grain foods. Please check out their site to see all they have to offer.

I hope you have a chance to stop back on Thursday to join me in a toast to the two year anniversary of The Beach House Kitchen! Have a wonderful week folks!

Turkey Wild Rice Soup

Author: MaryAnn Dwyer

Servings: 9 cups

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

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• 3/4 cup dry wild rice
• 1/2 tsp. kosher salt
• 2 1/2 cups water
• 4 oz. pancetta diced
• 8 oz. mushrooms sliced
• 1/2 cup yellow onion chopped
• 1/2 cup carrots chopped
• 1/2 cup celery chopped
• 3 Tbsp. all-purpose flour
• 1/4 cup marsala wine
• 4 cups chicken broth
• 2 1/2 cups cooked turkey shredded
• 3 tsp. fresh thyme leaves
• 1 cup evaporated milk
• kosher salt and freshly ground black pepper to taste
• slivered almonds for garnish if desired

Instructions

 

• Add rice and salt to boiling water. Cover and reduce heat to a simmer for 35-40 minutes until rice is tender. Drain rice after cooking. Set aside.
• Saute pancetta in large pot over medium-high heat for 5 minutes. Add mushrooms and saute until soft, about 4 minutes. Reduce heat to low, add onion, carrots and celery. Cover and continue to cook until onions are translucent, about 5 minutes.
• Increase heat to medium and stir in flour. Cook for one minute.
• Deglaze pot with marsala, scraping brown bits from bottom of pot. Stir in broth, turkey, thyme and rice. Bring to a boil. Reduce heat to medium and simmer for 10 minutes.
• Add evaporated milk and salt and pepper to taste and continue to simmer until heated through.
• Garnish with slivered almonds if desired.

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