Turkey Wild Rice Soup

Ingredients

• 1 cup uncooked wild rice blend (yields about 2.5 to 3 cups cooked rice, see note below)
• Olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves fresh garlic, minced
• 2 teaspoon fresh thyme leaves
• 1 teaspoon dried oregano
• 8 ounces sliced baby bella mushrooms
• 1/3 cup all-purpose flour
• 6 cups chicken broth (plus more as needed)
• 2 cups diced cooked turkey breast (chicken works too)
• 1 cup half-and-half (or heavy cream)
• Salt and pepper to taste

Instructions

1. 1

   Cook rice according to package directions.

2. 2

   In a large Dutch oven or pot, heat about 2-3 tablespoons of olive oil to medium heat. Sauté the diced onions, carrots and celery until softened, about 10 minutes.

3. 3

   Add the minced garlic, thyme, dried oregano, and sauté for another 2 minutes until fragrant. Add the sliced mushrooms and cook for another 3 minutes.

4. 4

   Stir in the flour evenly over the vegetables, stirring to coat evenly for another 2 minutes to cook off any raw flour taste. Then, gradually pour in the 6 cups of chicken broth, stirring to dissolve the flour and break up any lumps. Bring to a boil, and then reduce to a simmer for about 10 minutes, half-covered. It will thicken as it heats up.

5. 5

   Stir in the cooked rice and cooked turkey meat. Season with salt and pepper to taste. Bring back to a boil and then simmer for another 5 minutes, or until heated through. If needed, add more broth until desired consistency.

6. 6

   Finish it with half-and-half until warm. Serve with bread or crackers. Enjoy!