Happy Thanksgiving Friends! I always look forward to the leftover turkey just so I can make this soup. It is one of my favorites and very easy to make. It's a real comfort food and perfect for the weekend after Thanksgiving when you may be out shopping all day or just lounging around (like me!). Turkey and Wild Rice Soup
adapted from mountainmamacooks.com
Serves 6
3 T butter or ghee (for dairy free)
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup chopped celery
8 oz mushrooms, diced
2 cloves garlic, minced
2 T all-purpose or gluten-free flour (I used white rice flour)
4-5 cups turkey or chicken stock
1 T soy sauce or coconut aminos (for soy/gluten free)
1 bay leaf
1/2 cup wild rice
2 1/2 cups cooked turkey (or chicken), chopped
1/4 cup cream or half and half (omit for dairy-free)
1 T chopped fresh thyme, or 1 tsp dried
1/2 tsp salt
1/2 tsp pepper
1. In a large pot, melt the butter and oil over medium heat. Add the onion, carrot, and celery and cook until the vegetable are soft, about 10 minutes.
2. Add the mushrooms and garlic and cook 5 minutes more.
3. Add the flour and cook while stirring about 3-4 minutes.
4. Stir in the stock, soy sauce, and bay leaf. and simmer for 30 minutes.
5. Add the wild rice and simmer for 35 minutes.
6. Add turkey, cream, thyme, salt and pepper and simmer another 20 minutes. Add more stock or water to thin as needed.
