Turkey Mushroom Soup is on the menu at our house this week! The base for this soup is a delicious stock that I make every year with the remnants of our Thanksgiving turkey. This rich, golden goodness adds great depth of flavor to soups and stews. Check out this link to see how easy it is to make your own delicious, gluten free stock.
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- 2 cups homemade turkey stock
- 6 cups turkey or chicken broth, homemade or store bought
- 1 medium sweet onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 tbsp. olive oil, divided
- 2 garlic cloves, minced
- 1/2 tsp. thyme
- 1/2 tsp. sage
- salt and fresh ground pepper
- pinch of saffron threads
- 1 pkg. cremini or white button mushrooms, sliced
- 2 cups leftover diced turkey or chicken, reserved from another meal
- 1 cup uncooked wild rice blend
Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.
Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil. Add the carrots, onion and celery and cook for several minutes, stirring occasionally. Season with salt and pepper. Add the garlic, stir and cook 1 minute.
Add the stock, broth, herbs and seasonings. Bring to a boil and then simmer, covered on low heat for 1 hour.
While the soup simmers, cook the rice according to package directions.
Slice the mushrooms and sauté in the remaining tbsp. olive oil. Add to the pot during the last 15 minutes of cooking.
Turn the heat down to low. Add the cooked rice to the pot, along with the reserved turkey or chicken.
Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).
I have made this recipe several times now and everyone loves it. In fact, it is now a winter tradition. So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!
Notes ♪♫ Is there a difference between stock and broth? Yes, there is! A broth is made with meat and/or vegetables simmered together. A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted. Broth is a clear liquid, while stock has a thick, gelatinous consistency. Learn more here.