A delicious and flavorful turkey wild rice soup recipe that is dairy-free and gluten-free!
- 1–2 Tablespoons avocado oil
- 2 Teaspoons garlic, minced
- pinch of salt
- 1 medium yellow onion, diced
- 4 celery stalks, sliced
- 3–4 medium carrots, sliced
- 3 1/2 Tablespoons Bob’s Red Mill Arrowroot Powder
- 5 1/2 cups chicken or turkey broth
- 1 can full fat, unsweetened coconut milk (use immersion blender to reincorporate if separation has occurred)
- 1 bay leaf
- 4 1/2 cups cubed turkey, cooked
- 16oz wild rice, cooked
- 2 pints mushrooms (use whatever kind you would like)
- 1 1/2 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
- 2 Tablespoons fresh sage, minced
- 1 Tablespoon fresh thyme
- 2–3 Teaspoons fresh lemon zest
- If you haven’t already, ensure your wild rice is cooked.
- Add 2 Tablespoons of oil to large Dutch Oven or saucepan and bring to medium heat.
- Add garlic and move around the pan, allowing it to cook and become fragrant.
- Add onion and a pinch of salt, continue stirring allowing onion to cook, approximately 2-3 minutes.
- Add celery and carrots and saute those as well, adding a splash more of oil, if needed.
- Once the celery and carrots have cooked for 1-2 minutes, add a Tablespoon of oil and the arrowroot powder. Stir to allow the powder to coat the vegetables.
- Slow pour in the broth, stirring as you go.
- Once the broth is added, slowly add your coconut milk.
- Then add the bay leaf and cooked turkey.
- Bring soup to a simmer.
- While soup is simmering, add 1 Tablespoon of oil to saute pan and bring to medium-high heat.
- Sauce mushrooms and then add them to the soup pot.
- Then add the wild rice, salt, pepper, sage, thyme and lemon zest. Sir to combine.
- Taste and add additional seasoning, as desired.
- Serve immediately.
- The longer you leave the wild rice in the soup simmering, the more the rice will soak up some of the liquid. It isn’t a bad thing, just be aware of it. If you want to make this ahead of time and have it simmering on the stove, I would recommend adding the wild rice 10 minutes before you serve it.
- You can add the mushroom directly to the pot, but there is an extra added flavor that comes from sautéing them.
- If you feel like you want your broth thicker, you can always add more arrowroot powder. To do so, I would ladle out 3 Tablespoons of broth into a little bowl and add up to 1 Tablespoon of arrowroot. Whisk that together until the powder is fully combined and then add into soup, stirring as it thickens.
Keywords: turkey wild rice soup