Market founder and farm-to-table restaurateur Brenda Langton shares her recipe for Turkey Wild Rice Soup. This nutritious, yet comforting soup works with both raw turkey breast or holiday leftovers. Simply change the cooking time in the recipe as directed.
Thank you to the Market’s sponsor and third-generation turkey farm Ferndale Market for partnering on recipes with us this season. Since 1939, Ferndale Market has been raising free-range turkeys without antibiotics and no added salt, water, or fillers of any kind in Cannon Falls, MN. Find retailers that carry Ferndale turkey at ferndalemarket.com.
Father, son team John and Dick Peterson at Ferndale Market in Cannon Falls, MN.
Turkey Wild Rice Soup
- 2⁄3 cup uncooked wild rice
- 1 cup diced yellow onion
- 2 Tablespoons olive oil
- 2 carrots, diced (about 1 cup)
- 1 1/2 stalks celery, diced (about 3/4 cup)
- 1/2 Tablespoon minced garlic
- 1/2 teaspoon dried turmeric
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- Black pepper, to taste
- 8 cups chicken stock or vegetable stock
- 2 cups diced raw Ferndale Market turkey breast or cooked leftover turkey*
- 1/4 cup chopped fresh parsley
Cook the wild rice following the directions on the package. The cooking time will vary depending on the type of rice. Roasted, or parched, wild rice will take about 20 minutes, while the darker, shiny unroasted rice will take up to 50 minutes.
Saute the onions in the olive oil for 3 to 4 minutes. Add the carrots, celery, garlic, turmeric, thyme, salt and pepper. Continue cooking for another 5 minutes. Add the stock and turkey. (*If you are using cooked turkey, add it later, with the rice.)
Simmer over medium heat until the vegetables and turkey are cooked, about 15 minutes. Add the cooked rice and parsley. Simmer for a few more minutes.