Creamy Turkey Portabella Soup
Creamy Turkey Portabella Soup is a delightful way to showcase wild turkey from your hunting adventures. Combining tender turkey, earthy portabella mushrooms, nutty wild rice, and vibrant vegetables like carrots and celery, this soup is a symphony of flavors. The creamy mushroom broth ties all the ingredients together, creating a warm and comforting dish that celebrates both the excitement of the hunt and the joy of sharing a delicious meal with loved ones. This is one of my favorites, I hope you enjoy it too!
Ingredients
- 4 tbsp. unsalted butter
- 3 tbsp. olive oil
- 24 oz. Baby Bella mushrooms, wiped clean and chopped
- 2 medium onions, diced
- 5 stalks celery, chopped
- 1 garlic clove, minced
- 5 medium carrots, peeled and sliced
- ⅛ tsp. ground black pepper
- ¼ tps. ground white pepper
- 2 ½ tsp. salt
- 2 quarts water
- ½ c. roasted beef base (such as Better than Bouillon)
- 8 ½ c. turkey stock
- 4½ c. shredded turkey meat
- 3 c. cooked wild rice
Slurry
- 3 c. heavy whipping cream
- ½ c. corn starch
Instructions
- Melt butter and olive oil in a large stock pot over medium heat until melted and just starting to bubble. Add chopped mushrooms and reduce heat to medium low. Cook until juices have released and evaporated, about 10-15 minutes.
- Add onion, cook a few more minutes. Add celery, cook a few more minutes. Add garlic, cook a few more minutes. Vegetables should be soft.
- Add water, turkey stock, salt, white pepper, black pepper, roasted beef base and carrots. Bring to a boil and immediately reduce to low. Simmer for 45 minutes.
- Make cornstarch slurry by whisking the corn starch and cream together until smooth.
- Slowly add the cornstarch slurry to the soup. Increase heat to medium and simmer gently until soup thickens (do not boil). Stir in turkey and rice.
Notes
- To make turkey stock/shredded turkey meat, follow my instructions for Pressure Cooking Wild Turkey.
