Michigan 
This creamy, hearty soup features two of the Upper Midwest’s most significant and iconic agricultural commodities: wild rice and turkey. Minnesota is the nation’s top turkey producer, and wild rice is native to the state as well. This chewy, nutty food grows throughout the Great Lakes region. It is a cereal grain growing from grasses that reach three to eight feet high. Wild rice was a staple food for Native Americans, with the Ojibwa word for wild rice translating to “good berry.”
Recipe Servings: 12
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup butter, cubed
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 medium onion, chopped
- ½ cup all-purpose flour
- 4 cups chicken broth or turkey broth
- 2 cups cooked wild rice
- 2 cups cubed cooked turkey
- 2 cups half and half
- 1 tsp dried parsley flakes
- ½ tsp salt
- ¼ tsp ground black pepper
Directions
- Heat butter in Dutch oven or stockpot over medium-high heat.
- Add carrots, celery, and onion, and cook 5 minutes or until tender.
- Stir in flour until blended and cook until bubbly.
- Slowly stir in broth and bring to a boil, stirring constantly. Cook 1–2 minutes, until thickened.
- Stir in wild rice, turkey, half and half, parsley, salt, and pepper, and return to boil.
- Reduce heat and simmer, uncovered, 20 minutes. Stir occasionally.
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