SOCIAL MEDIA

Wild Rice, Mushroom, & Turkey Soup



One of the very best things about Thanksgiving (other than spending time with family and friends and being thankful for all our blessing, of course) is definitely the leftovers.  My family is definitely a fan of ham, but the turkey is my favorite.  And the leftover turkey is the best.  We usually buy a medium-sized turkey (about 12 pounds) even though we are usually a small group.  In addition to making our all-time favorite sandwiches (white bread, mayonnaise, turkey, and Lays potato chips--trust me it's life-changing) I decided to make a delicious pot of turkey soup.







You are going to absolutely love this amazing turkey soup.  I used the leftover rotisserie turkey, a hearty brown and wild rice mixture, baby Bella and Shitake mushrooms, and vegetables and herbs to add lots of delicious flavors.  It cooks in less than one hour and is great for leftovers. 


Yield: 6-8 large servings

Wild Rice, Mushroom, & Turkey Soup

prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients


  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 small onion, diced (about 1 cup)
  • 3 stalks carrots, diced (about 1/2 cup)
  • 4 carrots, diced (about 1/2 cup)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 12 ounces mushrooms, sliced (I used Baby Bella and Shitake)
  • 6 cups chicken stock
  • 3 cups cooked turkey, chopped into medium-sized pieces
  • 1 1/2 cups uncooked brown and wild rice blend
  • 2 teaspoons oregano, minced
  • 3 sprigs of thyme (about 2 inches each)
  • 2 teaspoons Creole seasoning ( I used Tony's)
  • 1 cup half and half
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water

instructions


  1. In a large pot, add the olive oil and butter.  Heat over medium heat and add the onion, celery, carrots. garlic, and mushrooms.  Cook for about 5-7 minutes until the vegetables are soft and golden brown.
  2. Add the chicken stock, turkey, rice blend, and seasonings.  Increase heat and bring to a boil.  Once it starts boiling, cover and reduce heat to low and allow to simmer for 20 minutes or until the rice is soft.  
  3. Add the half and half.  Make a slurry with the flour and water and then add to the soup.
  4. Cook an additional 10-15 minutes over low heat until heated thoroughly.  
Cooking Note: When serving this soup as a leftover you might need to add a little more chicken stock due to the soup becoming thicker as it sits.





Don't forget to enter my giveaway for an awesome Canvas Factory Canvas--go here for all the details.  Giveaway ends on Saturday, Dec. 1st at 7:00 PM (CST).

Enjoy!!

XO,

Sabrina

2 comments :

  1. That soup looks so good! I saved the recipe - we always have soup Christmas night, made from thanksgiving turkey, and this looks perfect!

    ReplyDelete
    Replies
    1. What a great idea. This is one of my favorite soups ever. It will be perfect for Christmas. If you serve it later on as a leftover just add a little more chicken stock/broth because it gets thicker as it sits due to the rice. (I'm actually going to add that to the recipe tonight.)

      Delete

Please comment with name/url setting due to problems commenting and replying with google accounts. Thanks!!