• Cooking Time:
  • Servings:
  • Preparation Time:


Here it is a few days after Thanksgiving and you're wondering what to do with some of that leftover turkey, other than sandwiches, of course. This is a soup that will be a great change from the usual turkey casseroles. If you can find some, use Baby Bella and brown mushrooms in the soup for even more flavor


  • 2-3 cups diced leftover turkey
  • 6 cups chicken stock (or 4 cans chicken broth)
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 1 onion, diced small
  • 1/2 cup diced celery
  • 2 Tablespoons butter, divided
  • salt & pepper to taste
  • 16 oz. sliced white or brown mushrooms
  • 2 cups water
  • 1 Tablespoon chicken bouillon
  • 1 Tablespoon soy sauce
  • 3 Tablespoons flour
  • 1 cup cooked wild rice or wild/brown rice mix
  • 1 cup half and half or cream


  • Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 Tablespoon 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 Tablespoon 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 Tablespoon 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.
  • Serves 6

Categories: Bisque/Cream  Soup 
© 2006-2017 BakeSpace, Inc. All Rights Reserved