Nothing is more comforting and feels like home than soup to me, especially on a cold rainy day. You do a lot of work prepping for the big Thanksgiving dinner and enjoying family and friends around the table and now you can enjoy turkey again in a soup. You already have the basic ingredient – the turkey. Thankfully this is easy to make and so so good. The amount of meat and vegetables you can adjust to your own preference. Chris and I like a lot of stuff in his soup with the broth, not the other way around. There are a lot of dishes you can make with leftover turkey and making soup or my turkey enchiladas, which my family has loved over the years, are my favorites. I wonder what some of yours are?
4 cups or more of leftover turkey meat or other (roasted turkey breast or cooked chicken, shredded)
3-4 large carrots, rough chopped
1 small Onion, chopped
2-3 stalks of Celery
1 cup of Sliced Mushrooms
1 Tbsp Thyme
¼ tsp Sage
¼ tsp Rosemary
Salt and Pepper
1 ¼ cup Wild Rice, uncooked
6 cups or more of Turkey or Chicken Broth
Salt and Pepper
¼ cup Parsley, chopped (garnish)
In a large soup pot or dutch oven, on medium heat, add a little olive oil and butter and heat till butter is melted. Then add in carrots and onions and sauté until just tender. Add in the celery and cook until just tender. Meanwhile, in a sauté pan cook the mushrooms. When they are browned add the mushrooms to the mire pas (carrots, onions and celery) and stir together.
Mix the vegetables together. Add in about 4 cups of the broth and cover. Add in the wild rice and cover. Bring to a low boil and cook for about 1 minute and then turn down to a simmer. Add in the herbs and cook rice until done, about 20 – 25 minutes. Taste and see if any more seasonings and/or salt and pepper need to be added.
If needed add in more broth. Add in the turnkey and stir and cook for another 20 minutes until rice is done and all the ingredients are heated through.
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