Creamy Turkey Portabella Soup
It has been a very cold February here in Wisconsin and with turkey season right around the corner I have meat in my freezer to use up as I hope for another bountiful harvest come spring. My recipe for Turkey Portabella Soup is one that I crafted in the kitchen when I was craving something creamy and comforting. Tender turkey, earthy portabella mushrooms, nutty wild rice, and vibrant vegetables create a symphony of flavors that offer a warm embrace on a chilly winter day. While this recipe is a fantastic way to showcase wild game, it's also a versatile dish that can be made with domestic chicken or turkey and store-bought stock. Each bite reminds me of a special hunt with my Dad. I hope it brings the same warmth and love to your home as it does to mine!
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 and celery and cook until soft. Add garlic and cook for another minute or 2.
- 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.
