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+ servings
Turkey Wild Rice Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 9 cups
Author: MaryAnn Dwyer
  • 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
  1. 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.
  2. 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.
  3. Increase heat to medium and stir in flour. Cook for one minute.
  4. 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.
  5. Add evaporated milk and salt and pepper to taste and continue to simmer until heated through.
  6. Garnish with slivered almonds if desired.