Recipe Background
Grandpa's Turkey & Wild Rice Soup is a nostalgic dish, perfect for a cozy Sunday with a delightful aroma.
This turkey and wild rice soup always reminds me of the Sunday afternoons spent with Grandpa in his cozy kitchen. After church, we’d find ourselves peeling carrots and chopping celery, the sound of the butter sizzling in his well-loved Dutch oven creating a comforting rhythm. He taught me that cooking isn’t just about feeding ourselves, but about creating moments. As we diced the turkey into neat cubes, we’d chat about everything from baseball scores to life’s little quirks. Grandpa insisted on using fresh ingredients whenever possible, and the way he finally added the half-and-half made the whole kitchen smell like home.
One autumn afternoon years ago, I had just returned from a long stint abroad and was reacquainting myself with familiar tastes. This soup became my bridge back, a warm welcome after what seemed like endless airplane meals. Grandpa suggested using a bit more dried parsley and salt, emphasizing that seasoning should be a conversation with your palate. That day, as the soup simmered, the entire house was enveloped in an aroma that whispered of simpler times. It’s a tip I’ve carried with me: a little patience can coax wonders from such a simple mix. Finally, he’d let the soup rest for a few minutes before serving, allowing the flavors to truly meld. A sprinkle of fresh parsley was his final touch, a nod to the belief that every dish deserved a bit of flourish.
Ingredients
- 1 stick butter cubed
- 2 carrots finely chopped
- 2 ribs celery finely chopped
- 1 medium onion chopped
- 1/2 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups wild rice cooked
- 2 cups turkey cooked and cubed
- 2 cups half-and-half
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley optional, to taste, chopped, for garnish
Directions
- In a Dutch oven over medium-high heat, melt the butter.
- Add the carrots, the celery, and the onions and cook, while stirring, until tender, about 4-5 minutes.
- Add the flour to the vegetable mixture and stir until it is blended and the raw flour smell disappears, about 1-2 minutes.
- Cook until the vegetable mixture is bubbly.
- Gradually add the broth to the vegetable mixture, while stirring constantly, until incorporated.
- Continue to cook the broth mixture, while stirring, until it comes to a boil.
- Allow the broth mixture to boil, while stirring, until it thickens slightly, about 1-2 minutes.
- Add the wild rice, the turkey, the half-and-half, the dried parsley, the salt, and the black pepper to the soup mixture and stir to combine.
- Bring the soup to a boil.
- Reduce the heat to a simmer and let the soup simmer, uncovered and while stirring occasionally, until the flavors meld together, about 20 minutes.
- Sprinkle with the fresh parsley and serve.
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