Use your favorite veggies and leftover Turkey to make this creamy Leftover Turkey Mushroom and Wild Rice Soup. This Turkey rice soup freezes and reheats beautifully. You can replace Leftover turkey with rotisserie chicken and swap the wild rice for brown rice.
Melt 4 tablespoons unsalted butter in a large stockpot or Dutch oven over medium heat.
Cook Veggies
Add 4 medium-diced yellow onions and 3 cups of chopped celery into the stockpot. Sauté until the onions are soft and translucent.
Add 3 cloves of fresh garlic and sauté for 1 minute until fragrant.
Add 2 medium chopped sweet potatoes and 8 medium chopped carrots. Cook for another 10-12 minutes until tender.
Add in ½ cup All purpose flour, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and 1 teaspoon Traders Joe's Truffle Powder seasoning.
Whisk in low-sodium chicken broth or turkey broth, 2 cups at a time. Stir continuously because you don't want the flour to form lumps.
Depending on the thickness desired, increase or decrease the quantity of broth. Keep in mind, that the broth will thicken further when it cooks the rice. I have used a total of 12 cups of broth.
Stir in 5 fresh sprigs of fresh Thyme and 2 bay leaves.
Cook Leftover Turkey and Baby Bella Mushrooms
Add in 4 cups of cut or shredded cooked Leftover Turkey (or Rotisserie Chicken) and 16 oz (4 cups) thinly sliced baby bella mushrooms, Increase the heat to high and bring the soup to a quick boil. Then, bring the heat all the way to a low and simmer for 25-30 minutes.
Stir in quick-cooking wild rice blend and increase the heat to high. Once it starts to boil, cover with a lid (slightly ajar) and reduce the heat to medium.
Allow the soup to simmer for 25-30 minutes or until the rice cooks thoroughly. Keep in mind that wild rice tends to taste quite chewier.
Turn off the heat and stir in 1½ cups of Heavy cream. You can replace heavy cream with evaporated milk or half and half.
Remove thyme stems and bay leaves.
Stir in fresh chopped rosemary, parsley, and sage.
Serve with crispy bread and tossed salad.
To store this soup, allow the soup to cool down completely. Transfer to a ziplock bag and freeze it for 3 weeks. You can even refrigerate the soup for upto a week. Reheat the soup in the microwave or in the stove until warm.
Nutrition
Nutrition Facts
Leftover Turkey Mushroom and Wild rice soup
Amount Per Serving
Calories 188Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 35mg12%
Sodium 70mg3%
Potassium 496mg14%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 6g7%
Protein 3g6%
Vitamin A 11248IU225%
Vitamin C 8mg10%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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