Turkey, Mushroom & Wild Rice Soup

Tomorrow is Thanksgiving and if your dinner is anything like ours, come Friday you have multiple plastic containers in the refrigerator packed full of leftover turkey. That’s after you sent everyone home with a generous amount on Thursday. The easiest thing to do with the leftovers is to rock some sandwiches (and after making a huge meal the day before, easy is where it’s at), but there are a ton of other quick and creative meals you can make with the leftovers. So today and Friday will be dedicated to helping you use up those leftovers in delicious ways. Not only is this soup amazing, but you can easily freeze it for all of those cold winter days ahead.

This soup takes very little effort since you use the already-cooked turkey, so all you need to do is slice/chop the mushrooms, onion and garlic, which doesn’t take more than 10 minutes. Get everything going on the stove and then settle in to make your wish list for Santa while it simmers :)

What is your favorite thing to do with leftover turkey after Thanksgiving??

One year ago: Cranberry-Walnut Rolls
Two years ago: Chocolate-Pistachio Biscotti

Turkey, Mushroom & Wild Rice Soup

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients:

1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
1 cup chopped onion
4 garlic cloves, minced
6 cups turkey or chicken broth
¾ cup long grain wild rice
1 bay leaf
4 cups cooked turkey, cut into bite-size pieces
¼ cup chopped parsley
Salt and pepper to taste

Directions:

1. Heat oil in a large pot or Dutch oven over medium high heat. Add the mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring.

2. Add the broth, rice, and bay leaf, cover and bring to a simmer. Reduce heat to medium low, add the turkey, and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

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16 Responses to “Turkey, Mushroom & Wild Rice Soup”

  1. Penny Wolf on November 23, 2011 at 6:53 am

    After all of the work, I do not mind repeating the meal as leftovers. In fact after hosting the event I relax and almost enjoy the meal more the following day. However,as much as I love Thanksgiving dishes it leaves me craving tomato. So much of veggie trays make it onto a pizza by Saturday.

    Reply

  2. Rachel @ Balance and Blueberries on November 23, 2011 at 9:10 am

    This recipe just got added to the What To Do With The Leftovers list. Looks great!

    Reply

  3. Jennifer@Peanut Butter and Peppers on November 23, 2011 at 9:13 am

    Yum! My Husbands favorite leftovers is Turkey and gravy on Wonder bread! Yuck! For me, a turkey panini sandwich with turkey, stuffing and cranberry sauce! Yum, dam I want one now, but I have to wait!

    Happy Thanksgiving!!

    Reply

  4. SnoWhite @ Finding Joy in My Kitchen on November 23, 2011 at 9:19 am

    What a great looking recipe — I’ll have to hold out some of our wild rice from our stuffing just for this :) Happy Thanksgiving!

    Reply

  5. Susan on November 23, 2011 at 9:30 am

    Love this recipe!

    Reply

  6. Erin @ Dinners, Dishes and Desserts on November 23, 2011 at 10:43 am

    What a great recipe! I have been planning all week for what I am going to make with the leftovers, this will make the list for sure!! I have a 13 pound turkey for 3 people (one of which is a 6 year old), I think I will have plenty left to make this and many other delicious things! Thanks!
    Have a great Thanksgiving!

    Reply

  7. NerdyBaker on November 23, 2011 at 11:34 am

    Looks LOVELY!

    Reply

  8. natalie (the sweets life) on November 23, 2011 at 11:47 am

    I made a similar soup last year with leftovers and I still remember how good it was! Looking forward to making it again :)

    Have a great Thanksgiving!

    Reply

  9. Jen of My Tiny Oven on November 23, 2011 at 12:14 pm

    This looks like the perfect way to use up my Turkey left overs! Delish!

    Reply

  10. C&T on November 23, 2011 at 4:20 pm

    Looks so delicious! Perfect for chilly evenings :).

    Reply

  11. Christina on November 24, 2011 at 12:33 am

    Looks beautiful! It’s spring here (NZ) so not really soupy weather. I am curious… how do you have left over turkey BEFORE thanksgiving?! We don’t celebrate thanksgiving here, in fact no one even noticed is was today! I look forward to moving to Canada where I can delight in creating a thanksgiving meal like you will be doing today (well, tomorrow here). Enjoy :)

    Reply

    • Michelle on November 26th, 2011 at 11:14 am

      I made some turkey in advance so I could share leftover recipes!

      Reply

  12. Jessica on November 27, 2011 at 6:44 pm

    Made this tonight for dinner and it was fabulous! Rave reviews from both me and my fiance. Thanks so much! My only suggestion is maybe a bit more broth? I’m not sure if I let too much cook off but I added in 2 more cups at the end since I didn’t think it was enough! Awesome recipe! :)

    Reply

  13. Mia on December 13, 2011 at 7:33 pm

    I was not a huge fan of the soup. I’m pretty sure that’s my fault and not yours, though. Our turkey (which I didn’t cook) was sort of funny tasting. AND – I don’t really like rice (or wild rice). But I often see recipes with rice that LOOK amazing, and have so many other great flavors, that I convince myself that this will be “the one” – and then I’m always reminded that I really just don’t like rice. My fault.

    Reply

  14. Jayne on November 22, 2012 at 3:20 am

    I like that this recipe is so easy, using whatever leftovers I have. It’s one of those use-what-I-have-in-my-pantry-and-corners-of-fridge meals. :-) Comfort food at it’s best.

    Reply

  15. Natalie Lebo on December 2, 2013 at 7:33 am

    I made this soup last night and it was so easy to make yet so delicious! This is just what I needed to slow down and enjoy what was left of my holiday. Thanks for sharing!

    Reply

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