Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

  • Course

    Main

  • Duration

    1 hour

  • Serves

    6
Chef’s notes

As an upland hunter, my favorite Thanksgiving tradition is to roast a couple whole pheasants. But before the pie is even served, I’m already thinking about how I’ll use the remaining scraps of meat. Whether you have pheasant, turkey, or some other white meat poultry on the table this year, you’ll be hard pressed to find a better way to enjoy those leftovers than in a wild rice soup.

Pan-frying the shredded meat in butter just before serving is what makes this recipe extra special. This critical step creates rich flavors and a crunchy texture to complement the creaminess of the soup.

Be sure to check out MeatEater’s brand new line of spices developed in collaboration with Spiceology. This soup is seasoned with a heaping spoonful of Gnome on the Range to add umami mushroom flavors that make this dish extra special.

Ingredients

  • 3 tbsp. butter, divided
  • 1 onion, diced
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 4 garlic cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 tbsp. lemon juice or white wine vinegar
  • 2 1/2 qts. unsalted chicken stock
  • 3 tbsp. Gnome on the Range Mushroom Blend * See Notes for Substitutions
  • 2 tbsp. fresh thyme leaves
  • 1 cup wild rice, rinsed
  • 1 1/2 cups heavy cream
  • 4 cups shredded meat** See Notes
  • Celery leaves to garnish

* To substitute, include 8 oz. of chopped mushrooms, 2 tsp. sea salt, and 1 tsp. black pepper to the recipe. Sauté the mushrooms with the carrots and celery in step one.

** To shred uncooked pheasant, turkey, or rabbit meat, brown in a pressure cooker and cook with 1 cup of stock for 45 minutes to 1 hour, or until the meat shreds apart. Reserve the cooking liquids for the soup.

Also works with

Upland birds, rabbit

Special equipment

Pot, frying pan

Preparation

  1. Preheat a heavy pot over medium-high heat. Once hot, drop in a tablespoon of butter. When the butter foams, add the onions and sauté until soft. Add the carrots and celery. Continue to cook for an additional few minutes before adding the garlic. Cook for one more minute or until fragrant.
  2. Sprinkle in the flour and stir to combine. Squeeze in lemon juice and pour in the chicken stock, scraping up any bits of fond at the bottom of the pot.
  3. Season with Gnome on the Range Mushroom Blend and fresh thyme. Stir in the wild rice.
  4. Reduce the heat to medium-low and let the pot simmer for 30 minutes. The rice should almost be cooked through, and the liquids slightly reduced.
  5. Pour in the cream and cook for another 15-20 minutes, or until the rice is tender. Taste and adjust with extra seasonings if needed.
  6. When the soup is almost ready to serve, heat a separate frying pan over medium-high heat. Drop in the remaining two tablespoons of butter and fry the shredded turkey for a couple minutes on each side. Don’t overcrowd the pan—work in batches so that the meat is brown and crispy.
  7. Serve the soup with a heap of fried turkey on top and garnish with chopped celery leaves.
Chef’s notes

As an upland hunter, my favorite Thanksgiving tradition is to roast a couple whole pheasants. But before the pie is even served, I’m already thinking about how I’ll use the remaining scraps of meat. Whether you have pheasant, turkey, or some other white meat poultry on the table this year, you’ll be hard pressed to find a better way to enjoy those leftovers than in a wild rice soup.

Pan-frying the shredded meat in butter just before serving is what makes this recipe extra special. This critical step creates rich flavors and a crunchy texture to complement the creaminess of the soup.

Be sure to check out MeatEater’s brand new line of spices developed in collaboration with Spiceology. This soup is seasoned with a heaping spoonful of Gnome on the Range to add umami mushroom flavors that make this dish extra special.

Ingredients

  • 3 tbsp. butter, divided
  • 1 onion, diced
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 4 garlic cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 tbsp. lemon juice or white wine vinegar
  • 2 1/2 qts. unsalted chicken stock
  • 3 tbsp. Gnome on the Range Mushroom Blend * See Notes for Substitutions
  • 2 tbsp. fresh thyme leaves
  • 1 cup wild rice, rinsed
  • 1 1/2 cups heavy cream
  • 4 cups shredded meat** See Notes
  • Celery leaves to garnish

* To substitute, include 8 oz. of chopped mushrooms, 2 tsp. sea salt, and 1 tsp. black pepper to the recipe. Sauté the mushrooms with the carrots and celery in step one.

** To shred uncooked pheasant, turkey, or rabbit meat, brown in a pressure cooker and cook with 1 cup of stock for 45 minutes to 1 hour, or until the meat shreds apart. Reserve the cooking liquids for the soup.

Also works with

Upland birds, rabbit

Special equipment

Pot, frying pan

Preparation

  1. Preheat a heavy pot over medium-high heat. Once hot, drop in a tablespoon of butter. When the butter foams, add the onions and sauté until soft. Add the carrots and celery. Continue to cook for an additional few minutes before adding the garlic. Cook for one more minute or until fragrant.
  2. Sprinkle in the flour and stir to combine. Squeeze in lemon juice and pour in the chicken stock, scraping up any bits of fond at the bottom of the pot.
  3. Season with Gnome on the Range Mushroom Blend and fresh thyme. Stir in the wild rice.
  4. Reduce the heat to medium-low and let the pot simmer for 30 minutes. The rice should almost be cooked through, and the liquids slightly reduced.
  5. Pour in the cream and cook for another 15-20 minutes, or until the rice is tender. Taste and adjust with extra seasonings if needed.
  6. When the soup is almost ready to serve, heat a separate frying pan over medium-high heat. Drop in the remaining two tablespoons of butter and fry the shredded turkey for a couple minutes on each side. Don’t overcrowd the pan—work in batches so that the meat is brown and crispy.
  7. Serve the soup with a heap of fried turkey on top and garnish with chopped celery leaves.
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Turkey and Wild Rice Soup

Recipe by: Danielle Prewett
Turkey and Wild Rice Soup
  • Course

    Main

  • Duration

    1 hour

  • Serves

    6
Chef’s notes

As an upland hunter, my favorite Thanksgiving tradition is to roast a couple whole pheasants. But before the pie is even served, I’m already thinking about how I’ll use the remaining scraps of meat. Whether you have pheasant, turkey, or some other white meat poultry on the table this year, you’ll be hard pressed to find a better way to enjoy those leftovers than in a wild rice soup.

Pan-frying the shredded meat in butter just before serving is what makes this recipe extra special. This critical step creates rich flavors and a crunchy texture to complement the creaminess of the soup.

Be sure to check out MeatEater’s brand new line of spices developed in collaboration with Spiceology. This soup is seasoned with a heaping spoonful of Gnome on the Range to add umami mushroom flavors that make this dish extra special.

Ingredients

  • 3 tbsp. butter, divided
  • 1 onion, diced
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 4 garlic cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 tbsp. lemon juice or white wine vinegar
  • 2 1/2 qts. unsalted chicken stock
  • 3 tbsp. Gnome on the Range Mushroom Blend * See Notes for Substitutions
  • 2 tbsp. fresh thyme leaves
  • 1 cup wild rice, rinsed
  • 1 1/2 cups heavy cream
  • 4 cups shredded meat** See Notes
  • Celery leaves to garnish

* To substitute, include 8 oz. of chopped mushrooms, 2 tsp. sea salt, and 1 tsp. black pepper to the recipe. Sauté the mushrooms with the carrots and celery in step one.

** To shred uncooked pheasant, turkey, or rabbit meat, brown in a pressure cooker and cook with 1 cup of stock for 45 minutes to 1 hour, or until the meat shreds apart. Reserve the cooking liquids for the soup.

Also works with

Upland birds, rabbit

Special equipment

Pot, frying pan

Preparation

  1. Preheat a heavy pot over medium-high heat. Once hot, drop in a tablespoon of butter. When the butter foams, add the onions and sauté until soft. Add the carrots and celery. Continue to cook for an additional few minutes before adding the garlic. Cook for one more minute or until fragrant.
  2. Sprinkle in the flour and stir to combine. Squeeze in lemon juice and pour in the chicken stock, scraping up any bits of fond at the bottom of the pot.
  3. Season with Gnome on the Range Mushroom Blend and fresh thyme. Stir in the wild rice.
  4. Reduce the heat to medium-low and let the pot simmer for 30 minutes. The rice should almost be cooked through, and the liquids slightly reduced.
  5. Pour in the cream and cook for another 15-20 minutes, or until the rice is tender. Taste and adjust with extra seasonings if needed.
  6. When the soup is almost ready to serve, heat a separate frying pan over medium-high heat. Drop in the remaining two tablespoons of butter and fry the shredded turkey for a couple minutes on each side. Don’t overcrowd the pan—work in batches so that the meat is brown and crispy.
  7. Serve the soup with a heap of fried turkey on top and garnish with chopped celery leaves.