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.
Find it online: https://duggarwellness.com/turkey-mushroom-wild-rice-soup/