Turkey Wild Rice Soup
Want a delicious way to use up Thanksgiving leftovers? Try this soup.
Ingredients
- 6 cups shredded, cooked turkey
- 2 small yellow onions, diced
- 1 tbs. garlic, minced
- 6 stalks celery, chopped
- 10 larges carrots, peeled and chopped
- 1 cup parsley, chopped
- 2 tbs. olive oil or butter
- 2 cups turkey drippings or stock
- 8 oz. baby portabella mushrooms, sliced
- 1 tsp. black pepper
- 2 tsp. salt
- 0.5 oz. sage
- 0.75 oz. thyme
- 10 cups turkey stock, homemade or store bought
- 1 cup wild rice blend
Directions
STEP 1
Add the butter or oil, onion, and garlic to a large pot over medium heat and cook until the onions are translucent.
STEP 2
Add the carrots, celery, and turkey drippings. Cook for an additional five minutes.
STEP 3
Pour in remaining ingredients except for the wild rice and bring to a boil. Cover and cook for five minutes.
STEP 4
Add the wild rice, reduce heat to a simmer, cover, and cook for 30 minutes, or until the rice is tender. Freeze any leftover soup.
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