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Turkey, Mushroom, and Wild Rice Soup

28 Dec

This recipe is the best way to use leftover turkey from Christmas or Thanksgiving; my family requests this after every holiday now. No more dry and flavourless turkey casseroles, or stringy turkey stir fries in this house!


Leftover Turkey, Mushroom, and Wild Rice Soup
  1. 2-3 cups diced cooked turkey
  2. 6 cups chicken stock/broth
  3. 1 tsp. dried thyme or 2 tsp. fresh thyme leaves
  4. 1 onion, diced small
  5. 1/2 cup diced celery
  6. 2 Tbsp butter, divided
  7. salt and pepper to taste
  8. 16 oz. mixed fresh mushrooms, sliced **
  9. 2 cups water
  10. 1 Tbsp Better Than Bouillon Mushroom Base (optional but recommended)
  11. 1 Tbsp soy sauce (or more if you do not have the mushroom base)
  12. 3 Tbsp flour
  13. 1 cup cooked wild rice or wild/brown rice mix
  14. 1 cup heavy cream
  1. Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 Tbsp 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.
  2. While soup simmers, saute mushrooms about 5 minutes in 1/2 Tbsp of butter. Add mushrooms to soup and simmer 15-20 minutes more.
  3. In same pan that mushrooms and veggies were cooked in, melt remaining 1 Tbsp butter. Whisk 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.
  4. 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 cream, stir in and heat thoroughly but do not boil. Serve hot.
  1. ** Use whatever mushrooms suit your fancy. I recommend bella and shitakes. I avoid the white mushroom types because they don't impart as much flavour. Do NOT use dried mushrooms.