Ingredients:

  • 4 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium turkey or chicken broth
  • 1 cup uncooked wild rice
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 whole bay leaf
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • 1 tsp lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Melt the 4 tbsp butter in your large pot over medium heat. Add the onion, carrots, and celery.
  2. Sauté the vegetables for about 6 minutes until the onions are translucent and fragrant.
  3. Toss in the 8 oz mushrooms and 4 cloves minced garlic. Cook for 5 minutes until mushrooms release their liquid and begin to brown.
  4. Sprinkle the 1/3 cup flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour smell.
  5. Slowly pour in the 6 cups broth, whisking as you go to ensure no lumps form in your roux.
  6. Add the 1 cup wild rice, thyme, rosemary, and bay leaf. Bring the mixture to a gentle boil.
  7. Reduce heat to low and cover. Simmer for 45 minutes until the rice is tender and has started to burst open.
  8. Stir in the 3 cups turkey and 1 cup heavy cream. Let it sit for 5 minutes until the turkey is heated through to 165°F.
  9. Finish with parsley and 1 tsp lemon juice. Season with salt and pepper to taste.