It happens every Thanksgiving...
What to you do with all that leftover turkey?
I'm happy to say that I've got a solution for you right here.
This soup is a perfect 'leftover' meal that is easy to toss together.
If you're turkey day meal is anything like ours, I'm guessing post holiday that you'll have leftover celery and onion to go along with that perfectly cooked up turkey. And who wants to eat the same thing over again?
Pull out a soup pot and turn your leftover Thanksgiving into something a little different!
Leftover Turkey and Wild Rice Soup
3 tablespoons butter
3 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
3/4 cup chopped celery
6 oz mushrooms, diced
2 cloves garlic
4 tablespoons flour
4 cups turkey stock (or chicken stock)
1 tablespoon soy sauce
1 bay leaf
1/2 cup wild rice
2 1/2 cups chopped leftover turkey
1/4 cup half and half
1 tablespoon chopped, fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook about 10 minutes until onions are soft and translucent.
Add the mushrooms and garlic and cook about 5 minutes more.
Add the flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through.
Add the turkey stock, soy sauce, and bay leaf. Stir to break up any flour bits. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 30 minutes.
Add wild rice and simmer for 35 minutes.
Add turkey, milk, thyme, salt and pepper. Cook for 20 minutes more.
Serve soup in large bowls and garnish with extra thyme if desired. I love to eat this soup with a leftover roll slathered in cranberry sauce!