Alaska's Wild Rice & Mushroom Soup with Smoked Turkey
A hearty, earthy soup featuring Alaskan wild rice, locally foraged mushrooms, and smoky turkey, simmered to perfection. This alaskan-inspired soups ready in about 60 minutes pairs Alaskan wild rice, Smoked turkey breast, Cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup Alaskan wild rice
- 3 oz Smoked turkey breast
- 1 cup Cremini mushrooms
- 2 cups Chicken broth
- 1/4 cup Onion
- 1 clove Garlic
- 1 tsp Fresh thyme
- 1 tbsp Butter
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Rinse 1/2 cup Alaskan wild rice under cold water until water runs clear, then drain well.
- Step 2: Finely chop 1/4 cup onion and mince 1 clove garlic. Melt 1 tbsp butter in a medium pot over medium heat. Add onions and cook for 4 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
- Step 3: Add 1/2 cup rinsed wild rice, 3 oz diced smoked turkey breast, 2 cups chicken broth, 1 cup chopped cremini mushrooms, 1 tsp fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper to the pot. Bring to a gentle simmer.
- Step 4: Cover and reduce heat to low. Cook for 45 minutes, stirring occasionally, until rice is tender and broth has thickened slightly. Remove thyme sprigs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Alaska's Wild Rice & Mushroom Soup with Smoked Turkey take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Alaska's Wild Rice & Mushroom Soup with Smoked Turkey?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep alaskan wild rice from drying out.
Can I substitute ingredients in Alaska's Wild Rice & Mushroom Soup with Smoked Turkey?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alaska's Wild Rice & Mushroom Soup with Smoked Turkey for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Alaska's Wild Rice & Mushroom Soup with Smoked Turkey?
Alaskan soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
