Turn your leftovers into a culinary masterpiece! This hearty Turkey and Wild Rice soup is the perfect way to warm up on a chilly day. Packed with flavor, this soup is sure to become a family favorite. Plus it is a one pot recipe; good-bye pile of dirty dishes! Thanks to Natasha at Salt & Lavender for the recipe!

INGREDIENTS

1 medium onion chopped

2 medium carrots peeled and chopped

3 sticks celery chopped

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic minced

1/4 teaspoon Italian seasoning or more to taste

3 heaping tablespoons flour

6 cups chicken broth 

1 cup uncooked wild rice

2 cups (or more) cooked turkey meat shredded/ cut up

7 oz cremini mushrooms sliced

Salt and pepper to taste

1/2 cup heavy/whipping cream optional

1. Prep your onion, carrots, and celery. I just roughly chopped the carrots and celery. 

2. Add the oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and celery. Sauté for 7 minutes, stirring occasionally. 

3. Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes. 

4. Whisk in the chicken broth until the flour is dissolved. 

5. Stir in the rice. 

6. Increase the heat to high and bring the soup to a boil. Once it's just boiling, cover the pot with the lid slightly ajar. Reduce the heat so it's gently boiling for 15 minutes. 

7. If you haven't already prepped the turkey and mushrooms, you can do it now. 

8. Add the turkey and mushrooms to the soup. Increase the heat again so it just comes to a boil, then reduce the heat so it's simmering again and continue cooking the soup for another 15-20 minutes (cover with lid slightly ajar) or until the rice is tender (wild rice does have a bit of a "chew"to it, though). 

9. Stir in the cream (if using). Season soup with salt and pepper and needed. 

Notes

- You can use a wild rice blend if you prefer, but keep in mind it may discolor the soup a bit depending on what varieties of rice are included. 

- The soup will keep for a few day in the fridge. Reheat in a saucepan over a low heat. You may need to add some more broth when reheating as the wild rice soaks up some liquid. 

- This soup can be frozen for up to 6 months.