Although Thanksgiving turkey dinner is a treat, it’s really the leftovers that excite my family. During the cooler months, soup is king in my house.
This Turkey, Mushroom and Wild Rice Soup is the perfect way to use leftover turkey, along with the loads of delicious turkey stock I prepare the day after Thanksgiving.
It wasn’t long ago we lived back east and visited Plymouth Village every Thanksgiving. It felt surreal to walk through the village on Thanksgiving day, soaking up the history while giving thanks for family and friends.
- 2-3 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme leaves, coarsely chopped
- 1 cup sliced fresh seasonal mushrooms (I used cremini, shiitake and oyster)
- 1 ounce dried porcini mushrooms
- 1/4 cup dry sherry
- 6 cups turkey or chicken broth
- 1 cup wild rice, not cooked
- 1 tablespoon chopped Italian parsley
- 3 cups diced turkey meat (this recipe is also great with leftover roasted chicken)
- Salt and freshly cracked black pepper to taste
- 1/2 cup sliced fresh mushrooms for garnish
- 1 clove garlic, minced
- Chopped Italian parsley for garnish