This healthy Slow Cooker Turkey Wild Rice Soup is as creamy as it is delicious. Packed with layers of flavor from fresh herbs and lemon to Parmesan and seared mushrooms, a bowl of this and you’ll be happily satisfied.
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6cupslow-sodium chicken broth or turkey stock,divided
Combine broth, wine, carrots, celery, onion, garlic, rice, 1 tablespoon chopped fresh thyme, and Parmesan rind in a 6-quart slow cooker or crock pot; season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Tie three sprigs thyme, sage sprig, and bay leaves together with kitchen twine, add to slow, cover, and cook on low 5–6 hours until vegetables and rice are tender. Discard Parmesan rind and herb bundle.
Heat 2 tablespoons butter in a sauté pan over medium-high. Stir in mushrooms and 1 teaspoon chopped fresh thyme, season with salt and pepper, and cook until liquid has released and evaporated and mushrooms are brown, 7–8 minutes. Transfer mushrooms to a bowl.
In now empty pan, melt remaining 4 tablespoons butter over medium heat for the roux. Whisk in flour and cook until fragrant and golden brown, about 2 minutes. In a steady stream, slowly whisk in milk and cook until thickened and creamy, about 4 minutes.
Add roux to soup.
Add sautéed mushrooms (save a few for garnish), turkey, parsley and 1 teaspoon grated lemon zest. Thin soup with additional broth as desired.
Cook until heated through, 5–10 minutes; season with salt and pepper to taste. Serve with lemon wedges.
For the ultimate Thanksgiving leftover soup, reserve the turkey carcass to make homemade turkey stock.If you don't have fresh thyme, you can use dried instead. Use 1 1/2 teaspoons in the soup and 1/2 teaspoon for the mushrooms.
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