Creamy Turkey and Brown Rice Soup
Recipe type: soup
comforting creamy soup for cold winter evenings
  • 2 Tablespoons butter
  • 2 carrots, peeled and chopped
  • 1 stalk organic celery, chopped
  • 1 small onion, chopped
  • 1 teaspoon dried thyme
  • 2 quarts homemade turkey or chicken stock
  • 1 cup brown rice (or wild rice)
  • 1 cup good quality cream (not ultra-pasteurized)
  • 3 cups chopped, cooked turkey
  • 2 teaspoons sea salt
  • freshly ground black pepper
  1. Melt the butter in a heavy bottomed Dutch oven over medium heat.
  2. Saute the carrots, celery and onion for about 5 minutes until the onions are translucent.
  3. Add the rice and continue to saute until the rice is well coated with butter and begins to sizzle, about three more minutes.
  4. Add the turkey stock and thyme and bring to a boil.
  5. Reduce heat and simmer, covered, until the rice is tender, about 1 hour.
  6. Add the chopped turkey and 1 teaspoon of the salt and the pepper.
  7. Slowly stir in the cream, taking care to stir constantly so the cream does not curdle.
  8. Simmer another few minutes until slightly thickened.
  9. Taste for salt and add the remaining salt if needed.
  10. *Note - if using raw cream, remove the soup from the heat before adding the cream so as not to destroy all of the enzymes.
Recipe by Well Fed Family at