My wild rice is still hard after 35 minutes, what should I do?

Keep simmering and test every 5 minutes; true wild rice can need 45 to 55 minutes while blends finish in 30 to 35. Make sure the pot holds a steady gentle simmer rather than a bare tremble, since lazy heat dramatically slows the grains. If the broth gets too thick while you wait, add a cup of stock so the rice has liquid to absorb.

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

It is better to freeze before adding the cream, since dairy can separate and turn grainy after thawing. Cool the soup, freeze it in portions for up to 3 months, then stir in fresh half-and-half after reheating. If you already froze it with cream, whisk vigorously while reheating gently and it will usually come back together.

Why did my turkey turn rubbery in the soup?

The turkey was simmered too long, which squeezes the moisture out of already-cooked meat. Add the shredded turkey off the heat at the very end and let the hot soup warm it through for 2 to 3 minutes. This keeps it tender and is the single most important technique in this recipe.

Can I make this soup without mushrooms?

Yes, simply leave them out and add one extra carrot and celery stalk to keep the volume. The soup will be a little less earthy, so add an extra half teaspoon of thyme and a parmesan rind simmered with the rice to restore depth. Remove the rind before serving.

The soup is too thick the next day, how do I fix it?

Wild rice keeps drinking broth overnight, so day-two thickness is completely normal. Stir in warm stock a half cup at a time until it loosens to your liking, then reheat gently. Taste and re-season after thinning, since the added stock dilutes the salt and lemon.

Turkey Wild Rice Soup (Creamy & Hearty)

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, peeled and sliced into half-moons
3 celery stalks, sliced
8 oz (225 g) cremini mushrooms, sliced
3 garlic cloves, minced
1/4 cup (30 g) all-purpose flour
6 cups (1.4 L) turkey or chicken stock
1 cup (180 g) wild rice blend, rinsed
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 bay leaves
3 cups shredded cooked turkey (white, dark, or mixed)
1 cup half-and-half, at room temperature
2 tablespoons fresh lemon juice
1/4 cup grated parmesan, plus more for serving
1/4 cup chopped fresh parsley
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

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Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook 6 to 8 minutes, until the onion turns translucent.
Push the vegetables to the edges and add the sliced mushrooms to the center. Sear 2 minutes undisturbed, then stir and cook 4 more minutes until golden. Stir in the garlic and cook 1 minute more.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes until lightly toasted and pasty.
Pour in the stock slowly, scraping the bottom of the pot. Stir in the rinsed wild rice blend, thyme, and bay leaves. Bring to a gentle boil, then reduce to a steady simmer.
Cover partially and simmer 30 to 35 minutes, stirring occasionally, until the wild rice is tender with a slight chew. Add a splash of stock if the soup gets too thick.
Remove the pot from the heat and fish out the bay leaves. Stir in the shredded turkey, then pour in the half-and-half. Let the residual heat warm the turkey through for 2 to 3 minutes.
Stir in the lemon juice, parmesan, and half the parsley. Taste and adjust salt and pepper. Ladle into warm bowls and top with remaining parsley and extra parmesan.

Author: Cookaza
Prep Time: 15 minutes
Cook Time: 40 minutes