Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, sliced into 1/4-inch rounds
  • 2 stalks celery, sliced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 cup uncooked wild rice
  • 6 cups turkey stock
  • 1/2 cup dry white wine
  • 1 tbsp soy sauce
  • 1 bay leaf
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • salt to taste
  • freshly cracked black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Place your large pot over medium heat and add the 2 tbsp unsalted butter. Stir in the 1 large yellow onion, 3 medium carrots, and 2 stalks celery. Cook for about 5 minutes until the onions are translucent and fragrant.
  2. Add the 8 oz cremini mushrooms to the pot. Cook for another 5-7 minutes until they have released their moisture and turned golden brown. Stir in the 3 cloves garlic and 1 tsp dried thyme for 1 minute until fragrant.
  3. Pour in the 1/2 cup dry white wine. Use your spoon to scrape any browned bits off the bottom until the liquid has mostly evaporated. Add the 1 cup uncooked wild rice, 6 cups turkey stock, 1 tbsp soy sauce, and 1 bay leaf.
  4. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 40-45 minutes, or until the wild rice has bloomed and is tender.
  5. In a small bowl, whisk the 1/4 cup all purpose flour into the 1 cup heavy cream until smooth. Slowly pour this mixture into the simmering soup, stirring constantly.
  6. Fold in the 3 cups cooked turkey. Simmer for 5 minutes until the soup has thickened and the turkey is heated through.
  7. Remove the bay leaf. Add salt and freshly cracked black pepper to taste. Garnish with fresh parsley before serving.