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

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

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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