Leftover Turkey and Wild Rice Soup
- yield: 5-6 servings
- prep time: 10 min
- wait time:
- cook time: 18 min
- total time: 28 min
A warm bowl of savoury turkey goodness loaded with wild rice and vegetables. The perfect way to stretch out leftover holiday food.
Ingredients:
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1 tbsp olive oil
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1/2 white onion, diced
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100 g baby king oyster mushrooms, sliced
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1 large carrot, peeled and chopped
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1 stalk celery, chopped
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2 cloves garlic, minced
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8 cups cups <a class=show-a href='/recipes/how-to-make-homemade-turkey-stock'>turkey stock</a>
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2 cups water
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1 bay leaf
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1 tsp dried thyme
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3/4 tsp dried sage rub
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1/2 tsp celery salt
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1 large russet potato, peeled and chopped
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1/3 cup orzo pasta
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2/3 cup cooked wild rice
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2 cups turkey, chopped
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salt and pepper to taste
Directions:
1. Heat olive oil in a soup pot on the stove over medium heat. Add the onions and cook for 1 minute. Stir, then add the mushrooms and cook for an additional 1-2 minutes. Add the carrots and celery plus a dash of salt and pepper. Stir all the vegetables and cook for another 2 minutes. In the last 30 seconds, stir in the crushed garlic. Remove the vegetables from the pot and set aside.2. Add the broth, water, bayleaf, sage rub, celery salt and salt to the pot and bring to a boil. Add the potatoes and reduce the soup to a simmer. Cook for 12-15 minutes.
3. With 6-8 minutes left on the timer, stir in the orzo and pre-cooked wild rice.
4. With 5 minutes left on the timer, stir in the turkey.
5. With 3 minutes left on the timer, stir in the vegetables that were set aside earlier.
6. Salt and pepper to taste and enjoy! Garnish with some fresh thyme if desired.