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Turkey and Wild Rice Soup with Tarragon and White Wine

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • Large Dutch oven or soup pot Retains heat well and is perfect for slow simmering.
  • Wooden spoon or silicone spatula To stir and sauté without scratching your cookware.
  • Fine mesh strainer or colander For rinsing wild rice thoroughly.
  • Chef’s knife and cutting board For prepping vegetables and herbs.
  • Measuring cups and spoons Essential for portioning ingredients accurately.

Ingredients
  

For the Soup

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 celery stalks diced
  • 2 large carrots diced
  • 3 cloves garlic minced
  • 8 oz cremini mushrooms sliced (you can use wild mushrooms for a wild rice and mushroom soup vibe)
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1 teaspoon dried tarragon or 1 tablespoon fresh, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • 6 cups turkey or chicken stock homemade if possible
  • 2 cups cooked wild rice see section on cooking wild rice below
  • 2 cups cooked shredded turkey (dark meat recommended for deeper flavor)
  • 1/2 cup heavy cream or half-and-half
  • 1 tablespoon lemon juice to brighten the soup before serving
  • Chopped parsley or extra tarragon for garnish optional

Optional for Serving

  • Crusty sourdough bread or herbed crackers
  • Freshly ground black pepper

Instructions
 

Step 1: Prepare Your Ingredients

  1. Before you start cooking, have everything chopped and measured. Dice the vegetables, rinse and cook your wild rice (see below), and shred your leftover turkey.

Step 2: Cook the Vegetables

  1. Heat the olive oil and butter over medium heat in a large Dutch oven. Add the onion, carrots, and celery and sauté until softened and fragrant, about 6-8 minutes.
  2. Toss in the garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms release their liquid and begin to brown slightly.

Step 3: Deglaze with White Wine

  1. Pour in the white wine and scrape up any bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor.

Step 4: Add Herbs and Stock

  1. Add the dried tarragon, thyme, pepper, and salt. Stir, then pour in the turkey or chicken stock. Bring the soup to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for about 15 minutes.

Step 5: Stir in Wild Rice and Turkey

  1. Add the cooked wild rice and shredded turkey to the pot. Simmer for another 10-15 minutes, allowing the flavors to meld beautifully.
  2. This is a perfect way to use leftovers from holiday meals — a refined take on turkey soup from carcass recipes, but without the labor-intensive step of boiling bones.

Step 6: Add Cream and Finish

  1. Reduce the heat to low. Stir in the cream and lemon juice. Taste and adjust seasoning as needed. If you want it a bit thicker, you can mash a few spoonfuls of rice against the pot's side and stir them in.

Step 7: Serve

  1. Ladle the soup into bowls, garnish with fresh herbs, and serve hot with crusty bread. Welcome to your new favorite autumn wild rice soup.