This soup began as a practical solution for the week after holidays when the fridge brimmed with leftover turkey. I wanted something more interesting than sandwiches and casseroles: warm, savory, and just a little elegant. The result is a velvety broth thickened by a light roux, the toothsome chew of wild rice, earthy cremini mushrooms, and tender ribbons of turkey. It fills the house with a comforting aroma and tends to disappear fast at family gatherings. I first tested this version the winter after a holiday dinner that stretched into late evening conversation. The turkey was already carved; I grabbed onions, carrots, celery, and some pantry staples and improvised. The soup's depth surprised me—flour browned briefly to remove the raw edge, butter and olive oil melded into a glossy base, and a short simmer coaxed nutty flavor from the rice. Everyone asked for bowls again, and the pot was empty within an hour. It’s one of those dishes that tastes like care in every spoonful.

Ingredients

• Onion: 1 medium onion, chopped — look for a firm yellow onion; it softens and sweetens as it sautés and forms the aromatic backbone.
• Carrots: 2 medium carrots, peeled and chopped — choose firm, bright carrots for sweetness and color; the pieces can be roughly chopped for rustic texture.
• Celery: 3 stalks, chopped — celery adds savory freshness and aromatic depth; trim the base and leaves and chop to match carrot size for even cooking.
• Olive oil & butter: 1 tablespoon olive oil plus 2 tablespoons butter — the oil raises the smoke point while butter gives richness; use unsalted butter so you control seasoning.
• Garlic & seasoning: 3 cloves garlic, minced, and 1/4 teaspoon Italian seasoning — fresh garlic is essential; the Italian blend is optional but adds balanced herb notes.
• Flour: 3 heaping tablespoons all-purpose flour — this forms a light roux to thicken the broth; for gluten-free use a 1:1 gluten-free flour blend.
• Chicken broth: 6 cups (low-sodium preferred) — low-sodium lets you season at the end; homemade or high-quality boxed broth both work well.
• Wild rice: 1 cup uncooked wild rice — provides nutty flavor and chew; rinse briefly before adding to remove dust.
• Turkey: 2 cups cooked turkey, shredded or chopped — dark or white meat both work; leftover roast turkey or rotisserie are excellent.
• Mushrooms: 7 ounces cremini, sliced — cremini bring an earthy note and meaty texture; brown them in the soup for added depth.
• Salt & pepper: To taste — adjust at the end; start modestly and finish after cream is added (if using).
• Heavy cream (optional): 1/2 cup heavy whipping cream — adds silkiness and richness; omit for a lighter broth and the soup remains satisfying.

Instructions

Prep the vegetables: Chop the onion, peel and roughly chop the carrots, and slice the celery into even pieces so they cook uniformly. Mince the garlic and shred or chop the leftover turkey into bite-sized pieces. Rinse the wild rice briefly under cold water to remove any grit. Sauté aromatics: Heat a large soup pot over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Once the butter foams, add the chopped onion, carrots, and celery. Sauté for about 7 minutes, stirring occasionally, until the onion is translucent and carrots begin to soften—look for glossy vegetables without browning heavily. Create the roux: Stir in the minced garlic and 1/4 teaspoon Italian seasoning, then sprinkle in 3 heaping tablespoons of flour. Cook for 1–2 minutes, stirring constantly, to toast the flour slightly and remove raw flavor. This step helps the broth thicken smoothly without lumps. Add broth and rice: Gradually whisk in 6 cups chicken broth until the flour is fully dissolved and the mixture is smooth. Stir in 1 cup uncooked wild rice. Bring the pot to a boil over high heat before reducing to a gentle boil or simmer. Simmer the rice: Once the liquid reaches a gentle boil, place the lid slightly ajar to allow steam to escape and maintain a controlled simmer. Cook for 15 minutes, then check the rice. Wild rice takes longer than white rice and should have a slight chew when done. Add turkey and mushrooms: If not already prepared, slice the cremini mushrooms and add them along with 2 cups shredded turkey. Raise the heat briefly until the soup returns to a gentle boil, then reduce to a simmer and cook for another 15–20 minutes until the wild rice is tender and flavors meld. Finish and season: Stir in 1/2 cup heavy cream if using, warm through without boiling. Taste and season with salt and pepper as needed. Serve hot in deep bowls with crusty bread or a light salad.

Storage Tips

Cool the soup to near room temperature before refrigerating to avoid raising the fridge temperature. Store in airtight containers for up to 3–4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator or reheat directly from frozen on low heat, stirring frequently. Add a splash of broth if the mixture thickens and be gentle with high heat to prevent the cream from separating.

Ingredient Substitutions

If you need gluten-free, swap the all-purpose flour for a certified gluten-free 1:1 flour blend or use a cornstarch slurry (2 tablespoons cornstarch mixed with cold water) added near the end of cooking to thicken. For dairy-free, replace butter with extra olive oil and use full-fat coconut milk or an unsweetened plant-based cream alternative in place of heavy cream. If you don’t have wild rice, a wild rice blend or a mix of brown rice and long-grain rice will work—adjust cooking times and expect a softer texture.

Serving Suggestions

Serve in deep bowls with a sprinkle of chopped parsley for brightness and a squeeze of lemon if you like acid to cut richness. Pair with crusty bread or cheesy garlic toast for dipping. For a lighter meal, accompany the soup with a simple mixed greens salad dressed with lemon vinaigrette. To turn it into a heartier main, add extra turkey or a can of drained white beans for more protein and fiber.

Cultural Background

Nutty wild rice has roots in North American indigenous cuisine and long been prized for its robust flavor and texture. Combining wild rice with poultry and vegetables is a natural evolution in American comfort cooking—melding indigenous ingredients with European-style roux-thickened broths and cream. This soup sits comfortably in the tradition of using preserved or leftover proteins to create nourishing, communal meals that stretch food resources while delivering full flavor.

Seasonal Adaptations

In fall and winter, add a pinch of dried thyme and a bay leaf during simmering for warmth. In spring, lighten the soup with fresh peas and a handful of chopped spinach added at the end. For holiday adaptations, fold in leftover roasted root vegetables and a splash of sherry for depth. Swap cremini mushrooms for chanterelles or shiitake when available to highlight seasonal produce.

Meal Prep Tips

Make a double batch and freeze individual portions for busy weeknights. If preparing for lunches, sous-vide or slow-simmer the rice slightly underdone so it doesn’t become overly chewy after refrigeration. Keep the cream optional in a separate container and add when reheating to preserve freshness. Label containers with date and contents; when reheating, stir frequently and add a small amount of broth if the texture tightens.

This soup is an invitation to adapt and share—simple to make, generous in flavor, and reliably comforting. Whether it’s a post-holiday clean-up or a quiet weeknight, a warm bowl offers both nourishment and the familiar pleasure of home cooking. Make it your own, and don’t be surprised if it becomes a new household favorite.