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BackstoryHere 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