Ojibwe Gourmet Turkey And Wild Rice Soup

Recipe Courtesy of the Food Dictator

In Ojibwe homelands around the Great Lakes, turkey and wild rice are more than ingredients; they are threads of history woven into daily life. Wild rice, or manoomin—“the good berry”—grows on water and has sustained Ojibwe communities for generations, central to migration stories and seasonal harvests. Turkey, native to North America, provided meat, feathers, and ceremonial significance. Combined in a hearty soup, these foods reflect a relationship with the land rooted in respect, reciprocity, and survival. Each bowl carries echoes of wetlands, forests, and traditions that continue to nourish both body and culture today.

Ingredients

• 1/2 Turkey breast

• 8 cups homemade chicken broth or use top quality frozen or low salt canned only use canned if you must

• 3 tbsp turkey glac

• 1 2/3 cup wild rice

• 1/4 cup all purpose flour

• 10 tbsp butter Kerry Gold Irish butter preferred

• 3 stalks leafy celery de-stringed and chopped leaves included

• 4 large carrots peeled and chopped

• 1 large leek split down the middle lengthwise washed thoroughly and sliced

• 1/3 cup dried morel mushrooms rehydrate in hot chicken stock save and add back to soup without sediment and cut into pieces if large if unavailable use whatever dried wild mushrooms you can get your hands on

• 1/3 cup white mushrooms washed dried and sliced

• 1 tbsp wild ramp powder

• 1 1/2 tbsp walnut butter or if unavailable use very finely pounded walnuts

• 2 cloves minced garlic

• 1 1/2 tsp minced fresh parsley

• 1 1/2 tsp minced fresh thyme

• 1/2 tsp minced fresh sage

• 2 cup heavy cream

Method

1. Prepare the turkey: Boil turkey breast in a pot of salted water on the stove for about 15 minutes, or until done. (The time will depend on the size of your breast - cut into big chunks for faster cooking.) Once done, let rest for a few minutes (otherwise the turkey will just shred) and cut into bite-sized pieces.

2. Add turkey breast to a large pot with the broth and turkey glacé. Bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.

3. Prepare the Veggies: Melt some butter in another saucepan over medium heat. Sauté the domestic and wild mushrooms until barely-cooked, remove and reserve. Add more butter as needed, heat over medium-high heat and add the garlic, leek, celery, carrots, and spices and cook until the vegetables start to soften.

4. Add the flour gradually, while whisking constantly, to form a roux. Continue whisking the mixture while cooking it for another 5 minutes - to cook out any raw flour taste. Slowly whisk in the cream, and continue whisking until the mixture is smooth (it may not be super smooth - it's fine if the butter separates a bit!). Cook a few more minutes, to thicken and to soften the vegetables a bit more, if needed (taste them and see if they're tender enough for you).

5. Finish the Soup: Slowly whisk this mixture into the big pot with the broth, rice, reserved mushrooms, sherry and turkey. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. Leave the lid on, but keep it cracked open by leaving the spoon in the pot. Give it a stir occasionally during this last bit of cook time. If it needs to be thinned out, add regular milk as needed to achieve your desired consistency. Taste, and add more seasoning as desired.

6. Serve with crusty bread and store leftovers in an airtight container in the fridge for up to 1 week.