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Creamy Turkey & Wild Rice Bisque

Creamy Turkey & Wild Rice Bisque

A comforting and classic autumnal soup that eats like a entrée, perfect for cold days. Full of aromatic vegetables, lean turkey and a deep and creamy broth, featuring our Gold Label Turkey Base and Master's Touch Cream Soup Base.

What You'll Need

Recipe Ingredients

Yield: 1.25 gallons

Qty Ingredient
2 T. Butter, un-salted
1 c. Carrots, peeled, diced, small
1 c. Celery, hearts, diced, small
1 c. Onions, Spanish, diced, small
1/2 T.  Spice, poultry 
1.5 qts. Cream, heavy
1/4 C. Gold Label Turkey Base
1 tsp. Spice, black pepper, ground 
1 tsp. Spice, garlic, granulated 
3 qts. Water, cool
28 oz. Master's Touch Cream soup base
2 c. Turkey breast, cooked, diced, medium
3 c.. Rice, wild, cooked
1/4 C. Chives, fresh, minced (sub scallions)
PREPARATION

  1. Preheat a large stock pot or rondo for 2-3 minutes over medium-high heat
  2. Add butter and carrots, celery, and onions and sauté until the onions are translucent.
  3. Lower heat to medium-low heat and add spices, cream and turkey base and allow to simmer.
  4. simmer and allow spices to infuse into cream. Don’t let boil or reduce.
  5. While the cream mixture is simmering, use a separate stainless-steel bowl and mix with a whisk the cream soup base and cool water into a slurry. Incorporate mix fully until smooth.
  6. Slowly add into simmering cream without stopping until the mixture is fully incorporated.
  7. Once the cream soup base slurry is fully incorporated into the hot cream mixture add the remaining ingredients, stirring to incorporate evenly in soup.
  8. Increase the heat to medium and bring to a boil stirring to warm inclusions and prevent sticking or scorching
  9. Serve immediately or cool quickly for storage. Soup is good for 3-5 days without time or temperature abuse. This soup freezes well as the starch system is freeze thaw stable.

CHEF'S TIP