Wild Turkey Soup with Morels & Wild Rice - by Linet Navarro

Submitted By Admin Jun .06.2018

Morel mushrooms have really been gaining in popularity over the last few years.  Maybe it's social media making their existence known or maybe more and more people are trying them and seeing how wonderful they truly are.  Have you ever tried them on pizza or in an omelet?  I can tell you how to do those things as well but today I want to share with you a recipe I created after shooting a turkey and finding some morels on my way back to the truck.  Turkey season and morel season go hand in hand so why not eat them together!

Most people I know soak morels in water overnight and then batter and deep fry them.  There is absolutely nothing wrong with this method because they are delicious.  If you have never had them this way you are missing out.   I thought this was the only way to cook them because growing up that was the only way I have ever had them but I  have recently learned that they are delicious in many other ways too.  This recipe makes a stew pot full but it's just as delicious the next day if you happen to have leftovers.  

Wild Turkey Soup with Morels & Wild Rice


Turkey breast cut into bite sized cubes

1 large diced onion

Course garlic salt with parsley blend

32 oz box of chicken broth

2 1/4 cups hot water

 6 oz box of Basmati Medley Savory Herb -Uncle Ben's brand

6.2 oz box of Long Grain & Wild Rice -Uncle Ben's brand

Large can of mild Rotel

Morel Mushrooms (enough to make 2 or 3 cups depending on how well you like them)

2 sticks real butter

Olive Oil

Bacon prepared and crumbled

Shredded Cheese (your favorite kind)

Parsley for garnish




Begin by preparing your morels.  Whether you have soaked them overnight or simply ran them under cold water to remove all debris, you let them dry and slice long ways into fourths then cube them up.


Prepare bacon however you like it and crumble it on a paper towel and set aside.


On stovetop, in large skillet, set on medium; heat your olive oil and 1 stick of butter.  Butter alone will brown too quickly.  The olive oil allows you to cook at a warmer temp without it browning.  Add your cubed turkey breast and cubed onions.  Sprinkle evenly with garlic salt or simply salt and pepper.  While that cooks;  in a separate large stew pan warm a stick of butter on medium high heat and add both boxes of Uncle Ben's Basmati Medley and Long Grain Wild Rice reserving seasoning packets that come with it until later.  Stir to coat evenly in butter and once it begins simmering add 2 1/4ths cup hot water to stew pot (watch out for that steam) and add 1 3/4ths cup chicken broth.  Bring to a rolling boil.  Place fitted lid on stew pot and turn down to simmer.  Do not remove the lid to check it or you mess with your timing.  Set your timer for exactly 20 min and this pan will be done.  Remove from heat if the timer goes off until it's ready for the next step.


In the turkey skillet continue to cook and stir the turkey until it is cooked through and the onion has softened.  Add one large can of undrained Rotel and add both seasoning packets that came from the Uncle Ben's boxes along with your cut up morels.  Add the remaining broth still in the box and simmer until mushrooms are tender.  It doesn't take long.


When both the skillet and stew pot are done cooking pour your skillet mixture over your rice mixture and stir to combine.  Simmer for about 10 minutes to let the flavors combine well.


Ladle into bowls and top with crumbled bacon, shredded cheese, and fresh parsley.  You could also add avocados or green onions.   This is delicious served with buttered garlic bread or breadsticks.