Thanksgiving Wild Rice Soup - Bravabod
Recipes

Thanksgiving Wild Rice Soup

Valentina

  • Difficulty Easy Difficulty
    • •
  • Time 30"
Butternut squash Mushroom New american Soup Turkey
Butternut squash Mushroom New american Soup Turkey

A creamy fall or winter soup that's a perfect way to use up any Thanksgiving leftovers (turkey, we're looking at you). Made with squash, mushroom, wild rice, rosemary, and a little flour to thicken. Rotisserie chicken is also great here.

How To MakeDiet Type: Classic

liked this

Freeze For 2 months

Best by 3-4 days

Shopping List
  • 4 cups chicken broth (Note 1)
  • 3 cups butternut squash, peeled and diced into 1/2 inch pieces (Note 2)
  • 2 cups cooked turkey meat, chopped into bite-sized pieces
  • 6 ounces cremini mushrooms, chopped
  • 1 cup cooked wild rice (or cooked white rice, brown rice, or barley)
  • 1/2 onion, diced
  • 33333333/100000000 cup full-fat coconut milk (or other non-dairy milk)
  • 1/4 cup all purpose flour (or gluten-free flour blend)
  • 3 tablespoons white wine or lemon juice
  • 2 tablespoons fresh rosemary and/or thyme, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter (can use olive oil)
  • 2 tablespoon olive oil
  • salt and pepper, to taste
Instructions
  1. Step 1: Melt the butter and olive oil in a large pot over medium-high heat. Once melted, add the onion, squash, and fresh herbs. Cook the vegetables for 5 to 7 minutes, or until the onions have softened.
  2. Step 2: Add the mushrooms, garlic, a bit of salt, and pepper to the pot. Cook the mushrooms for another 5 minutes, stirring often.
  3. Step 3: Add the flour the pot and stir it into the vegetables for 1 minute. Note: If using a gluten-free flour blend, mix the flour with .25 cup of cold water to form a slurry. Add this slurry to the pot.
  4. Step 4: Pour in the broth and stir until the flour has evenly distributed into the soup. Bring the soup to a low boil over medium-high heat. Once boiling, reduce the heat to a simmer and cover with a lid. Continue cooking for another 15 to 20 minutes, or until the squash is fork-tender. Stir every 5 minutes or so to prevent sticking.
  5. Step 5: Once the squash has softened, stir in the remaining turkey, cooked rice, wine or lemon juice, and milk. Cook for another 2 minutes, or until the turkey has warmed through.
  6. Serve: Grab a soup bowl and enjoy. This is terrific with a side of buttered Gluten-Free Cornbread.
Recipe Notes

Note 1: You can also make homemade stock using a turkey carcass from a roasted turkey. To do so, break down the carcass into pieces and simmer it in a large pot of water for about 2 hours. Add any vegetables or aromatics you enjoy to the pot, along with the carcass (onion, carrot, celery, bay leaf, etc). Pour the simmered broth through a mesh strainer and discard the excess foam and fat.

Note 2: This is a very flexible recipe, so use whatever raw vegetables you have on hand. Carrots, celery, and sweet potatoes are all good options in place of the squash.

Nutrition

A creamy fall or winter soup that's a perfect way to use up any holiday leftovers. Every bite has pieces of tender squash, white beans, mushroom, wild rice, and rosemary. A little flour thickens the soup, making it ideal for a cozy night in. This soup is very flexible, so modify with whatever vegetables and herbs you have on hand.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by 3-4 days

Shopping List
  • 4 cups vegetable broth
  • 3 cups butternut squash, peeled and diced into 1/2 inch pieces (Note 1)
  • 2 cups cooked cannellini or white beans
  • 6 ounces cremini mushrooms, chopped
  • 1 cup cooked wild rice (or cooked white rice, brown rice, or barley)
  • 1/2 onion, diced
  • 33333333/100000000 cup full-fat coconut milk (or other non-dairy milk)
  • 1/4 cup all purpose flour (I use gluten-free flour blend)
  • 3 tablespoons white wine or lemon juice
  • 2 tablespoons fresh rosemary and/or thyme, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons plant-based butter (can use olive oil)
  • 2 tablespoon olive oil
  • salt and pepper, to taste
Instructions
  1. Step 1: Melt the butter and olive oil in a large pot over medium-high heat. Once melted, add the onion, squash, and fresh herbs. Cook the vegetables for 5 to 7 minutes, or until the onions have softened.
  2. Step 2: Add the mushrooms, garlic, a bit of salt, and pepper to the pot. Cook the mushrooms for another 5 minutes, stirring often.
  3. Step 3: Add the flour the pot and stir it into the vegetables for 1 minute. Note: If using a gluten-free flour blend, mix the flour with .25 cup of cold water to form a slurry. Add this slurry to the pot.
  4. Step 4: Pour in the broth and stir until the flour has evenly distributed into the soup. Bring the soup to a low boil over medium-high heat. Once boiling, reduce the heat to a simmer and cover with a lid. Continue cooking for another 15 to 20 minutes, or until the squash is fork-tender. Stir every 5 minutes or so to prevent sticking.
  5. Step 5: Once the squash has softened, stir in the remaining beans, cooked rice, wine or lemon juice, and milk. Cook for another 2 minutes, or until the beans have warmed through.
  6. Serve: Grab a soup bowl and enjoy. This is terrific with a side of buttered Gluten-Free Cornbread.
Recipe Notes

Note 1: This is a very flexible recipe, so use whatever raw vegetables you have on hand. Carrots, celery, and sweet potatoes are all good options in place of the squash.

Nutrition

A creamy fall or winter soup that's a perfect way to use up any Thanksgiving leftovers (turkey, I'm looking at you). Every bite has pieces of tender squash, mushroom, cauliflower rice, and rosemary. A little flour thickens the soup, making it ideal for a cozy night in. This soup is very flexible, so modify with whatever vegetables and herbs you have on hand. Rotisserie chicken is also just as delicious.

How To MakeDiet Type: Paleo

liked this

Freeze For 2 months

Best by 3-4 days

Shopping List
  • 4 cups chicken broth (Note 1)
  • 3 cups butternut squash, peeled and diced into 1/2 inch pieces (Note 2)
  • 2 cups cooked turkey meat, chopped into bite-sized pieces
  • 6 ounces cremini mushrooms, chopped
  • 1 cup riced cauliflower (fresh or frozen)
  • 1/2 onion, diced
  • 33333333/100000000 cup full-fat coconut milk (or other non-dairy milk)
  • 1/4 cup cassava flour or paleo all-purpose flour blend
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh rosemary and/or thyme, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons grass-fed butter (can use olive oil)
  • 2 tablespoon olive oil
  • salt and pepper, to taste
Instructions
  1. Step 1: Melt the butter and olive oil in a large pot over medium-high heat. Once melted, add the onion, squash, and fresh herbs. Cook the vegetables for 5 to 7 minutes, or until the onions have softened.
  2. Step 2: Add the mushrooms, garlic, a bit of salt, and pepper to the pot. Cook the mushrooms for another 5 minutes, stirring often.
  3. Step 3: Add the cassava flour the pot and stir it into the vegetables for 1 minute. Note: If using a paleo flour blend, mix the flour with .25 cup of cold water to form a slurry. Add this slurry to the pot. Using only almond flour or coconut flour will not thicken the soup properly.
  4. Step 4: Pour in the broth and stir until the flour has evenly distributed into the soup. Bring the soup to a low boil over medium-high heat. Once boiling, reduce the heat to a simmer and cover with a lid. Continue cooking for another 15 to 20 minutes, or until the squash is fork-tender. Stir every 5 minutes or so to prevent sticking.
  5. Step 5: Once the squash has softened, stir in the remaining turkey, cauliflower rice, lemon juice, and milk. Cook for another 2 minutes, or until the cauliflower rice has softened.
  6. Serve: Grab a soup bowl and enjoy. This is terrific with a side of buttered Gluten-Free Cornbread.
Recipe Notes

Note 1: You can also make homemade stock using a turkey carcass from a roasted turkey. To do so, break down the carcass into pieces and simmer it in a large pot of water for about 2 hours. Add any vegetables or aromatics you enjoy to the pot, along with the carcass (onion, carrot, celery, bay leaf, etc). Pour the simmered broth through a mesh strainer and discard the excess foam and fat.

Note 2: This is a very flexible recipe, so use whatever raw vegetables you have on hand. Carrots, celery, and sweet potatoes are all good options in place of the squash.

Nutrition

A creamy fall or winter soup that's a perfect way to use up any Thanksgiving leftovers (turkey, I'm looking at you). Every bite has pieces of tender celery, mushroom, cauliflower rice, and rosemary. A little cream thickens the soup, making it ideal for a cozy night in. This soup is very flexible, so modify with whatever vegetables and herbs you have on hand. Rotisserie chicken is also just as delicious.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2 months

Best by 3-4 days

Shopping List
  • 4 cups chicken broth (Note 1)
  • 3 cups chopped celery (Note 2)
  • 2 cups cooked turkey meat, chopped into bite-sized pieces
  • 6 ounces cremini mushrooms, chopped
  • 1 cup riced cauliflower (fresh or frozen)
  • 1/2 onion, diced
  • 1/2 cup heavy cream (or full-fat coconut milk)
  • 3 tablespoons white wine or lemon juice
  • 2 tablespoons fresh rosemary and/or thyme, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter (can use olive oil)
  • 2 tablespoon olive oil
  • 1 tablespoon cornstarch or arrowroot
  • salt and pepper, to taste
Instructions
  1. Step 1: Melt the butter and olive oil in a large pot over medium-high heat. Once melted, add the onion, celery, and fresh herbs. Cook the vegetables for 5 to 7 minutes, or until the onions have softened.
  2. Step 2: Add the mushrooms, garlic, a bit of salt, and pepper to the pot. Cook the mushrooms for another 5 minutes, stirring often.
  3. Step 3: Pour in the broth and bring the soup to a low boil over medium-high heat. Once boiling, reduce the heat to a simmer and cover with a lid. Continue cooking for another 15 minutes, or until the celery is fork-tender. Stir every 5 minutes or so to prevent sticking.
  4. Step 4: Once the celery has softened, stir in the remaining turkey, cauliflower rice, and wine or lemon juice. Whisk the starch into the cream, making sure there are no clumps. Then stir the cream slurry into the soup pot. Continue cooking and stirring until the soup has thickened to your liking.
  5. Serve: Grab a soup bowl and enjoy. This is terrific with a side of buttered Low-Carb Cornbread.
Recipe Notes

Note 1: You can also make homemade stock using a turkey carcass from a roasted turkey. To do so, break down the carcass into pieces and simmer it in a large pot of water for about 2 hours. Add any vegetables or aromatics you enjoy to the pot, along with the carcass (onion, carrot, celery, bay leaf, etc). Pour the simmered broth through a mesh strainer and discard the excess foam and fat.

Note 2: This is a very flexible recipe, so use whatever raw low-carb vegetables you have on hand. Turnips, extra mushrooms, and/or more cauliflower rice are all good options in place of the celery.

Nutrition

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Thanksgiving Wild Rice Soup

PT30M 4 cups chicken broth (Note 1) 3 cups butternut squash, peeled and diced into 1/2 inch pieces (Note 2) 2 cups cooked turkey meat, chopped into bite-sized pieces 6 ounces cremini mushrooms, chopped 1 cup cooked wild rice (or cooked white rice, brown rice, or barley) 1/2 onion, diced 33333333/100000000 cup full-fat coconut milk (or other non-dairy milk) 1/4 cup all purpose flour (or gluten-free flour blend) 3 tablespoons white wine or lemon juice 2 tablespoons fresh rosemary and/or thyme, finely chopped 2 garlic cloves, minced 2 tablespoons butter (can use olive oil) 2 tablespoon olive oil salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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