Leftover Turkey Mushroom and Wild Rice SoupFrom kytigger 7 years ago
- 2-3 cups diced leftover turkey shopping list
- 6 cups chicken stock (or 4 cans chicken broth) shopping list
- 1 tsp. dried thyme or 2 tsp. fresh thyme leaves shopping list
- 1 onion, diced small shopping list
- 1/2 cup diced celery shopping list
- 2 T butter, divided shopping list
- Vege-Sal or salt to taste shopping list
- fresh ground black pepper to taste shopping list
- 8 oz. sliced white or brown mushrooms shopping list
- 8 oz. sliced Baby Bella or shitake mushrooms (not dried shitakes) shopping list
- 2 cups water shopping list
- 1 T Better Than Bouillon mushroom Base (optional but recommended) shopping list
- 1 T soy sauce (or more if you do not have the mushroom base) shopping list
- 3 T flour shopping list
- 1 cup cooked wild rice or wild/brown rice mix shopping list
- 1 cup half and half or cream shopping list
How to make it
- Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 T butter in small frying pan and saute onion and celery 3-5 minutes. Add to soup pot with water, mushroom base, and soy sauce and simmer 15 minutes.
- While soup simmers, saute mushrooms about 5 minutes in 1/2 T of butter. Add mushrooms to soup and simmer 15-20 minutes more. In same pan that mushrooms and veggies were cooked in, melt remaining 1 T butter. Wisk in flour and cook 2 minutes. One cup at a time, wisk 2 cups of soup liquid into the flour mixture and heat until mixture starts to thicken. Pour thickened mixture back into soup pot and stir to distribute.
- Taste for seasoning, add salt and pepper to taste. If mixture seems too thin, cook down for a few minutes. When soup has reached desired thickness, add wild rice and cook 2-3 minutes. Add half and half or cream, stir in and heat thoroughly but do not boil. Serve hot.