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Gordon Ramsay Turkey Wild Rice Soup

Gordon Ramsay Turkey Wild Rice Soup - recipe card
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A rich and hearty turkey wild rice soup with tender turkey, nutty wild rice, and a creamy broth. Infused with fresh herbs and a touch of cream, this soup is comforting and elegant. Perfect for using leftover turkey or a weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend, rinsed
  • 2 cups cooked turkey, shredded or diced
  • 1 cup heavy cream
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Prep all ingredients: dice the onion, carrots, and celery; mince the garlic; chop the thyme and parsley; shred or dice the turkey; and rinse the wild rice blend under cold water until the water runs clear. This ensures even cooking and prevents the rice from becoming gluey.
  2. In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat. Once the butter foams and subsides, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-6 minutes. Avoid browning; adjust heat to medium-low if needed.
  3. Add the minced garlic, thyme, sage, and rosemary to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic burn, as it will turn bitter.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste. The mixture will look thick and pasty.
  5. Gradually whisk in the chicken broth, about 1/2 cup at a time, to prevent lumps. Once all the broth is added, stir in the rinsed wild rice blend and 1 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and has burst open. Stir occasionally to prevent sticking.
  6. Stir in the cooked turkey and heavy cream. Simmer uncovered for 5-10 minutes, until the turkey is heated through and the soup has thickened slightly. Taste and adjust seasoning with additional salt and pepper.
  7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
  8. Note: If the soup becomes too thick, thin with additional broth or water to desired consistency.
  9. For a vegetarian version, omit the turkey and use vegetable broth, and add 1 cup of cooked white beans for protein.
  10. This soup pairs well with crusty bread or a simple green salad.

Notes

Storage: Cool soup completely, then transfer to an airtight container. Refrigerate for up to 4 days. Freezing: This soup freezes well, but the cream may separate slightly upon thawing. To freeze, omit the cream, freeze for up to 3 months, then thaw overnight in the refrigerator and stir in cream while reheating. Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Do not boil, as the cream may curdle. Alternatively, microwave in 1-minute intervals, stirring between each, until heated through.

Nutrition

Keywords: turkey wild rice soup, Gordon Ramsay soup, creamy turkey soup, wild rice soup recipe, leftover turkey soup, hearty soup, winter soup, comfort food, easy soup recipe, one-pot soup

Find it online: https://gordonramsayeats.com/gordon-ramsay-turkey-wild-rice-soup/