Growing Chefs! Ontario Turkey & Wild Rice Soup

Turkey & Wild Rice Soup

This soup is so thick and creamy it is almost a stew! The star ingredient is the wild rice, which gives the soup a nutty flavour. After you cook a big turkey, this is a great way to use up leftovers! This recipe makes enough to serve a crowd or halve it for a smaller portion.
Serves 10 to 12
1 cup wild rice1 pound cooked turkey, chopped1/4 cup onions, diced1 1/2 cups celery, diced1 1/2 cups carrots, diced2 cups mushrooms, diced8 cloves garlic, minced1 bay leaf12 cups chicken broth4 cups water1/4 cup fresh parsley, chopped (or substitute 0.25 cup dried)2 teaspoons fresh thyme, chopped (or substitute 1 1/2 teaspoons dried)2 teaspoons fresh sage, chopped (or substitute 1 teaspoons dried)1 cup butter, cubed1 cup all purpose flour4 cups milk Salt to taste Pepper to taste
Stock potLarge potMeasuring cupsMeasuring spoonsTongsCutting boardChef’s knifePeelerRaspBowls various sizesWooden spoonWhiskSpatulaTasting spoonsDish cloth

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Get Prepped!

Prepare the vegetables for your soup. Make sure to put each vegetable prepared into separate bowls. Peel the carrots, and dice into pieces approximately 1cm squared. Dice your onion and your celery into 1 cm pieces. Remove the stems from your mushrooms, and dice into 1 cm pieces.

Chop the turkey into bite sized pieces.

Remove the fresh herbs from the stem if using, discard the stems and chop the herbs finely. Peel the garlic, and chop off the root end. Grate it finely with a rasp.

Get Cooking!

Heat up the large stock pot over medium heat, and add onions and olive oil. Cook for about 4 minutes until softened, then add carrots and celery. Continue cooking another 3 – 4 minutes and then add mushrooms, garlic, herbs, and bay leaf. Cook for another couple of minutes and then pour in the reserved broth and add the rice. Season with salt and pepper. Continue to simmer until rice is cooked, about 20 minutes. Add the diced turkey into the pot with the rice and vegetables. Let the soup simmer while making the bechamel.

To make the bechamel, melt the butter in a large pot. Whisk constantly while adding the flour, and let the mixture cook for 1 minute to cook the flour. Slowly add the milk while whisking. Continue to whisk until all lumps have dissolved and mixture has thickened, and cook on low for about 5 minutes. Season with salt and pepper.

Carefully add the bechamel sauce to the large stock pot of soup, scraping it all out with a spatula. Stir to combine with the soup. Let the soup cook for another 5 – 10 minutes over low heat, making sure to stir frequently so that the soup does not stick to the bottom. Taste and adjust seasoning with salt if needed. Remove the bay leaf before serving.