Creamy Turkey Wild Rice Soup

In a large pot or Dutch oven, toast wild rice in butter over medium heat. Sauté until rice begins to pop, around 7 minutes.

Stir in stock/broth, carrots, mushrooms, celery, leeks, thyme, and baking soda and bring the mixture to a boil. Reduce heat to low and simmer covered until rice is tender, about 1 hour.

Add turkey to the pot.

In a small cup whisk cornstarch and half-and-half together until smooth. Slowly whisk cornstarch mixture into soup to thicken. Simmer until soup is slightly thickened, around 10 minutes.

Season with salt and pepper to taste. Serve hot.

Recipe techniques from Cook’s Country.