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  • Writer's pictureLisa Jarvis

Turkey, Mushroom and Wild Rice Soup

It’s a freezing cold, snowy day here in Paducah. The only thing that sounds good to me is a warm bowl of soup! I decided to create this delicious soup made with ground turkey, fresh mushrooms, and a blend of whole grain brown and wild rice. It was so satisfying and yummy! Enjoy!

Here’s what you need:

1 T olive oil

1 onion, diced

3 celery stalks, plus leaves if you have them , chopped

2 cloves garlic, minced

8 oz. sliced mushrooms

1 lb ground turkey

Salt and pepper to taste

1 T Italian seasoning

4 cups chicken broth

2 cups COOKED wild rice and brown rice blend ( I use Lundberg Wild Blend)

1 T cornstarch

1 cup half and half or heavy cream

Crushed red pepper flakes to taste (optional)

Cook the wild rice blend. While the rice is cooking, in a soup pan add the olive oil. Over medium-high heat, sauté the onion, celery and garlic just till soft. Add the mushrooms and sauté until the mushrooms are soft and the liquid has evaporated. Add the ground turkey, Italian seasoning and salt and pepper to taste. When the turkey is cooked through, drain off any fat or liquid. Stir in the chicken broth and cooked rice. Allow this to simmer for about 15 minutes. Remove from heat and stir in the cream mixed with the cornstarch. Stir well to slightly thicken. Serve with crushed red pepper flakes if you’d like. Enjoy!

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