Wild Turkey Soup with Morel Mushrooms & Chive Dumplings

Try This Wild Turkey Soup Recipe for a Hearty Meal from Nature’s Springtime Bounty 

Spring is the time for turkey hunting, fresh garden herbs, and, if available, foraging for wild mushrooms. This wild turkey, morels, and chive dumpling soup ties together the bounty of the season while still being hearty enough to shake away the last clutches of winter. If you’re lucky enough to bag a wild turkey by the time morel mushrooms “pop” in your area, give this recipe a try—although the mushrooms are not required.  

Hunting for Morel Mushrooms 

Morels can be found in nearly every state, though they thrive better in certain areas over others. This fickle mushroom requires conditions to be just right before making its appearance in spring. In general, begin looking for mushrooms when temperatures reach 60 to 70 degrees Fahrenheit during the daytime, with nighttime temperatures hovering around 40 degrees. Experts say that soil temperatures must hold 50 degrees for a week before morels start popping.  

These coveted mushrooms prefer moist, well-drained soils and may be encouraged by spring rains followed by warm, sunny days. Morels do not do well in dry or excessively wet conditions. They tend to associate with dying or dead trees, which are good places to start your search as you enter the woods. Earlier in the season, look for them on south-facing slopes, where the soil will be warmest after the spring thaw. Later in the season, with daytime temperatures on the rise, look for mushrooms on the other, cooler side of the hill.   

When the season begins will depend on where you live, in addition to a variety of other factors. Some morel seasons are long, while others are disappointingly short. Some years you’ll find a mess of them in one spot, and the next year, you’ll find no trace. Your takeaway: Morels grow where and when they want to grow. It’s part of their charm.  

Wild Turkey Soup

As for wild turkey, this recipe was written for turkey breast meat. But if you’d like to make this recipe with wild turkey legs or suspect that even the breast from that old tom you shot might be on the tough side, add the meat to the pot in step three and simmer in the broth—covered—for as long as needed to tenderize the meat before adding the cream. Wild turkey legs can take several hours to soften, so be patient. Add more stock as needed and stir the pot occasionally.  

Servings: 4-6 
Prep Time: 20 minutes 
Cooking Time: 40 minutes 
Ingredients: 

1 lb. turkey breast 
5 cups water 
3 to 5 tsp. Better Than Bouillon Roasted Chicken Base, or to taste 
1 Tbsp. olive oil 
2 leeks, white/light green parts chopped 
2 ribs of celery, diced 
2 sprigs fresh thyme 
5 Tbsp. butter 
1/3 cup all-purpose flour 
¼ cup heavy cream  
2 to 3 cups frozen vegetable mix 
Salt and pepper, to taste 
8 oz. morel mushrooms, chopped (optional) 

Chive Dumplings 

1 cup all-purpose flour 
1½ tsp. baking powder 
½ tsp. kosher salt 
Freshly cracked pepper 
¼ heaping cup of minced chives 
4 Tbsp. cold butter, grated 
1 large egg 
1/3 to ½ cup whole milk  

1. To make chicken stock: In a medium saucepan, bring 5 cups of water to a boil. Stir in and dissolve bouillon and keep warm.  

2. In a medium, heavy-bottomed pot with a lid, heat oil over medium heat. Sauté leeks, celery, and thyme to soften, about 5 to 7 minutes, stirring frequently. Next, add butter to melt. Then add flour, coating aromatics. Stir for 2 minutes.  

3. Gradually whisk in hot stock, allowing the roux to absorb the liquid and thicken with each addition of stock. The soup should simmer only—do not boil. Then stir in heavy cream. Cover and keep warm on low while you make the drop dumplings.  

4. To make the chive dumplings: Combine flour, baking powder, salt, pepper, chives, and grated butter in a mixing bowl. Make a well in the middle of the dry ingredients, and then add the egg and 1/3 cup of milk into the depression. Lightly stir the wet ingredients to break up the egg, then fold in the dry ingredients until just combined, adding more milk as needed. The dough should be wet and sticky, but can still keep its shape. Do not overwork the dough to avoid dense, chewy dumplings—it’s OK to see spots of dry flour.  

5. Cut turkey breast into bite-size pieces. Add turkey, morels, and frozen veggies to the soup pot and return to a simmer. Using two spoons, drop six equal-sized dumplings into the hot soup. Cover the pot and simmer for 8 to 10 minutes. Do not open the lid in the meantime, because you need to keep steam trapped to cook the dumplings. Dumplings should double in size and a toothpick inserted should come out clean. Season stew to taste and garnish with more chives.