Description
A hearty and comforting wild rice turkey soup, perfect for using up leftover turkey.
Ingredients
Scale
- 1/4 cup avocado oil
- 2–3 teaspoons minced garlic
- 1/2 medium yellow onion, finely chopped
- 4 medium carrots, chopped
- 4–5 ribs celery, chopped
- 1 1/2 cups wild rice blend
- 5–6 cups chicken broth
- 1 pound sliced mushrooms
- 1/2 cup plain whole milk yogurt (or sour cream)
- 2 cups shredded cooked turkey
- 1/2 medium lemon, juiced
- 1 Tablespoon chopped fresh sage (or 1/2 teaspoon dried)
- 2 Tablespoons chopped fresh parsley (or 1 teaspoon dried)
- Salt/pepper (to taste)
- 1/2 cup grated parmesan cheese (optional)
Instructions
- Preheat the oven to 450 degrees F.
- In a dutch oven or stock pot, lightly sauté the garlic and chopped onion in the oil over medium-high heat.
- Add in the chopped carrots and celery and continue to sauté for about 5-7 minutes.
- Add in the wild rice and chicken broth, then bring to a simmer.
- Cover and simmer for 30 minutes.
- While the soup is cooking, place the sliced mushrooms on a roasting pan (or baking sheet) and drizzle with a little bit of extra oil.
- Add salt and pepper to taste.
- Place the mushrooms in the oven and roast for 20 minutes.
- Remove about 2 Tablespoons of the warm broth from the soup and whisk together with the yogurt or sour cream in a small bowl.
- Add in salt and pepper to taste, then pour into the soup and mix.
- Add in the roasted mushrooms, sage, parsley, and lemon juice.
- Remove from heat and add more salt and pepper to taste (if desired).
- Top with grated parmesan (optional) and enjoy!
Notes
- This soup is a great way to use leftover turkey after the holidays.
- Feel free to adjust the vegetables based on your preference.
- Add more broth for a thinner soup or less for a thicker consistency.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg