Soup Season and Turkey Day go together so well!
If your Thanksgiving feast has filled your fridge with an abundance of left-overs I’ve got you covered.
This super savory and satisfying soup will warm you and those turkey leftovers up perfectly!
Most of my family are not super fans of mushrooms, but if I blend them up they will eat them. This soup has a blended base that gives it a slightly creamy texture.Print
Turkey, Mushroom & Wild Rice Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
1 Tbsp. avocado oil
1 onion, quartered
6 oz. cremini mushrooms, sliced
4 cloves garlic, crushed
2 cups water
8 cups chicken broth
4 carrots, sliced
2 stalks celery, chopped
2 tsp. sea salt
1/2 tsp. pepper
1 1/2 cups wild rice blend
4 cups leftover turkey, cut into bite-sized chunks (roasted chicken works great too!)
1 Tbsp, fresh thyme, minced or 1 tsp. dried thyme
1/2 cup chopped fresh parsley
Heat oil in a large pot over medium heat.
Add onion and mushrooms and saute, stirring often until soft and golden. Add garlic and cook 1 more minute.
Stir in water and scrap the bottom of the pan of any browned bits. Transfer to a high-powered blender and blend until smooth. Return to pot and add chicken broth.
Add carrots, celery, salt & pepper, and wild rice blend. Bring to boil over high heat. Cover and reduce heat to simmer and cook until rice is tender, about 20-30 minutes.
Add in reserved turkey, parsley, and thyme and cook another 5-10 minutes until everything is heated through.