📝 About This Recipe
This soulful, creamy soup celebrates the nutty, earthy profile of authentic Minnesota wild rice paired with the comforting richness of slow-roasted turkey. Inspired by the Great Lakes region, it features a velvety base enriched with heavy cream and a complex aromatic foundation of leeks and fresh herbs. It is the ultimate cold-weather comfort dish that transforms simple ingredients into a sophisticated, woodland-inspired masterpiece.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (uncooked, rinsed thoroughly; use authentic long-grain if possible)
The Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Leek (white and light green parts only, cleaned and sliced into half-moons)
- 1 medium Yellow Onion (finely diced)
- 3 Carrots (peeled and sliced into 1/4 inch rounds)
- 2 Celery Stalks (diced)
- 3 cloves Garlic (minced)
The Base and Protein
- 3 cups Roasted Turkey (shredded or cubed; use leftover roast turkey for best flavor)
- 6 cups Chicken or Turkey Stock (low sodium, preferably homemade)
- 1/4 cup All-purpose Flour (to thicken the roux)
- 1/4 cup Dry Sherry (optional, for deglazing and depth)
- 1 cup Heavy Cream (at room temperature)
Herbs and Seasoning
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Fresh Rosemary (finely minced)
- 1 large Bay Leaf (dried)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
-
1
Rinse the wild rice under cold water in a fine-mesh sieve until the water runs clear to remove any debris or dusty starch.
-
2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until foaming.
-
3
Add the diced onion, sliced leeks, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
-
4
Stir in the minced garlic, thyme, and rosemary. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
-
5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a roux that will thicken the soup later; it should smell slightly nutty.
-
6
Slowly pour in the dry sherry (if using) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
-
7
Gradually whisk in the turkey stock, ensuring no flour clumps remain. Add the bay leaf, salt, and black pepper.
-
8
Add the rinsed wild rice to the pot. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
-
9
Cover and simmer for 40-45 minutes. The rice is done when it is tender and some of the grains have 'bloomed' or curled open slightly.
-
10
Stir in the cooked turkey and let it simmer for 5 minutes to ensure the meat is heated through.
-
11
Tempering the cream: Remove a ladle-full of the hot broth and whisk it into the heavy cream in a small bowl. This prevents the cream from curdling when added to the pot.
-
12
Slowly pour the tempered cream into the soup, stirring gently. Simmer for another 2-3 minutes until the soup is silky and thick.
-
13
Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
-
14
Ladle into warm bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Always use real wild rice (Zizania) rather than a 'wild rice blend' for the best texture and authentic nutty flavor. If the soup becomes too thick upon standing, thin it out with a splash of extra stock or milk. For a deeper flavor, use turkey fat (schmaltz) instead of butter to sauté the vegetables. Avoid overcooking the rice; you want it tender with a slight 'pop' rather than mushy. If using leftover Thanksgiving turkey, include any jellied juices from the roasting pan for an incredible flavor boost.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or honey-butter cornbread. Pairs beautifully with a crisp, dry white wine like a Chardonnay or a Pinot Grigio. Accompany with a simple arugula salad tossed in a lemon vinaigrette to cut through the creaminess. A dollop of cranberry sauce on the side adds a lovely tart contrast to the savory soup. For a rustic touch, serve in hollowed-out bread bowls.