turkey & wild rice soup with mushrooms

6    |   
Prep Time:
15 minutes    |   
Cook Time:
20 minutes

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wild rice mushroom turkey soup

Everyone has a favorite Thanksgiving leftovers recipe and this is mine. It uses both the turkey meat (and stock from the bones, if you are ambitious) plus any extra wild rice or rice mix (or use leftover stuffing if you didn’t serve rice). Serve it on Saturday, when you can add in a viewing of the Bayou Classic between Southern University and Grambling State (their bands are amazing); this is Americana at its finest.


1 tablespoon butter
2 tablespoons olive oil
2 carrots, chopped
1 large leek, chopped
2 stalks celery or 1 fennel bulb (fronds and stems removed), chopped
1 pound mushrooms, stemmed and thinly sliced (see note)
2 to 3 branches fresh thyme, or 1/2 teaspoon dried thyme leaves
kosher salt
1/2 cup dry sherry or marsala
1-1/2 cups chopped leftover turkey meat
2 cups cooked wild rice (or other leftover rice)
1 quart turkey stock or chicken broth
1 cup heavy cream
freshly ground pepper


In a large saucepan or soup pot, melt butter in the oil over medium-high heat. Add carrots, leek, and celery or fennel and cook, stirring, until softened, about 5 minutes.

Stir in mushrooms and thyme and a big pinch of salt and cook, covered, until mushrooms have exuded liquid and shrunk down, about 10 minutes. Remove lid and pour in sherry or marsala and cook until liquid evaporates.

Add turkey, wild rice, and stock; bring to a boil. Simmer, uncovered, for 5 minutes, then stir in cream and simmer 5 minutes more. Season to taste with salt and pepper and serve.

note: Get a mix of wild and regular mushrooms for the best flavor, or just use cremini or button mushrooms, even packaged sliced ones for convenience.