A comforting and hearty soup perfect for chilly days, combining turkey, wild rice, and a creamy broth.
Chop the onion, celery, and carrots into small pieces.
Uniformly chopping the vegetables ensures even cooking.
Melt the butter in a Dutch oven over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped vegetables to the Dutch oven and sauté until the onion is translucent.
Stir occasionally to prevent sticking.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the soup.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Warm the broth slightly before adding for smoother incorporation.
Bring the mixture to a boil, then reduce the heat to low.
Boiling helps activate the thickening properties of the flour.
Add the wild rice, cover, and simmer until the rice is tender.
Check the rice occasionally to ensure it doesn't overcook.
Stir in the cooked turkey, cream, parsley, salt, and pepper.
Adjust the seasoning to taste at this stage.
Simmer for an additional 10 minutes to meld the flavors.
Stir occasionally to prevent the soup from sticking to the bottom.
Serve the soup hot, garnished with a sprinkle of fresh parsley if desired.
Pair with crusty bread for a complete meal.
