Turkey Wild Rice Soup
Serves 4
This is a quick, easy soup to make using leftover ingredients from Thanksgiving such as cooked turkey, wild rice, and canned beans.
- 3 cups cooked turkey
- 1 onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- Pat of butter
- 6 cloves garlic, peeled. I like to leave the cloves whole, but you can slice them if you prefer.
- 1 parsnip, peeled and diced
- 6 cups turkey or chicken broth
- 1 bay leaf
- 1 tsp thyme
- 1 ½ cups cooked wild rice
- 1 cup mushrooms, sliced
- 1 cup small white beans; I used canned ready-to-use beans
- 2 cups fresh spinach
- Salt and pepper to taste
In a heavy soup pot over medium-high heat, sauté the onion, celery, carrots, mushrooms, and parsnips for about 7 minutes until they are just barely tender. Add salt and pepper to taste. Add the broth, garlic, bay and thyme. Bring to a boil and then reduce heat to a medium-high simmer for 15 minutes. Add the turkey, wild rice, and beans, and cook for another 15 minutes. Add the spinach and cook another 5 – 10 minutes. Adjust your seasoning, remove the bay leaf, and serve.
