Name: Turkey and Wild Rice Soup
Ingredients: 1 tbsp Olive oil or Ghee; 1/2 a large onion or 1 small onion, chopped; 2 large carrots, chopped; 2 large stalks celery; 8 oz. cremini mushrooms, sliced; 2 cloves garlic, minced; 1/2 cup wild rice; 3 cups cooked leftover turkey, chopped (white and dark meat); 8 cups homemade turkey stock or chicken stock; 1 small bunch kale, de-stemmed and cut into thin ribbons (can sub any dark leafy green); 1 bay leaf; 5 sprigs fresh thyme; salt and pepper, to taste

CategoryMain Dishes

Serves 6

Total Time1 hr

1 tbsp Olive oil or Ghee

1/2 a large onion or 1 small onion, chopped

2 large carrots, chopped

2 large stalks celery

8 oz. cremini mushrooms, sliced

2 cloves garlic, minced

1/2 cup wild rice

3 cups cooked leftover turkey, chopped (white and dark meat)

8 cups homemade turkey stock or chicken stock

1 small bunch kale, de-stemmed and cut into thin ribbons (can sub any dark leafy green)

1 bay leaf

5 sprigs fresh thyme

salt and pepper, to taste

Heat olive oil in a large Dutch oven over medium-high heat. Add in the onions, celery, carrots and a pinch of salt. Sauté for about ten minutes or until the veggies are tender and the onions are translucent. Stir in mushrooms and garlic and cook for another five minutes.

Add in the wild rice, turkey stock, thyme, and bay leaf.
Bring everything up to a boil and then reduce to a simmer and cook for 30 minutes or until the wild rice is tender. Stir in turkey and kale ribbons and season to taste with salt and pepper. Simmer for about 10 minutes until kale is tender. Enjoy!

Ingredients