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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
A heartwarming blend of shredded roast turkey, earthy mushrooms, and nutty wild rice simmered together in a rich and flavorful broth, this Turkey, Mushroom, & Wild Rice Soup is not only a delightful way to use leftover turkey, but also a perfect comfort dish for chilly evenings.
3-4 pound roasted bone-in turkey breast
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2-3 cloves garlic, minced
8 ounces button mushroom, chopped
1 cup wild rice
1 ½ tablespoons tomato paste
2 quarts chicken stock
1 cup heavy cream
2 teaspoons finely chopped rosemary or thyme, divided
salt and pepper
Roast the Turkey Breast Breast (can be done ahead of time)
NOTE: You will use half of the roasted turkey to get the 2-3 cups of shredded turkey needed for this recipe. Below is a recipe for Pesto Turkey Salad that you can make with the remaining turkey.
Dry-brine the turkey breast: season with salt, black pepper, and the zest of one lemon. Refrigerate for at least two hours, or overnight.
When ready to cook, preheat the oven to 425°F. Remove the turkey breast from the refrigerator and let temper on the counter for up to 30 minutes.
Line a sheet tray with parchment, and drizzle the turkey breast with a tablespoon of olive oil. Roast the turkey breast for about 20 minutes, then reduce the oven to 375°F. Continue to cook for about 35-45 minutes, or until an internal temperature of 165°F. Let the turkey rest to cool before shredding. Shredded turkey can be made ahead of time and stored in the refrigerator for 3 days.
Making the Soup
Sauté the onion on medium heat for about 5 minutes, until it starts to become translucent. Add the carrots and celery, and cook for another 5 minutes or so, until the vegetables are slightly tender. Add the garlic and cook for 30 seconds, until fragrant.
Add the chopped mushrooms. Cook for about 10 minutes, until tender and lightly browned.
Make a well in the middle of the pot by pushing the vegetables to the sides. Add a tablespoon of oil and the tomato paste to the middle of the pot and stir for about 30 seconds letting it cook and darken slightly. Add 1 ½ teaspoons of the chopped rosemary and combine all the ingredients.
Stir in the chicken stock and salt.
Add the wild rice. Cook for about 40 minutes, until tender.
Add 2-3 cups of shredded turkey and the heavy cream. Stir to combine and warm through.
Serve immediately, topping each portion with black pepper and a pinch of the remaining chopped rosemary or thyme, if desired.