Leftover Turkey and Wild Rice Soup

• Meat

  • 3 cups Turkey, cooked

• Produce

  • 2 Carrots
  • 2 Celery stalks
  • 3 Garlic cloves
  • 8 oz Mushrooms
  • 1 Onion, large
  • 1 tsp Rosemary, Fresh
  • 1 tbsp Thyme, fresh leaves

• Canned Goods

  • 4 cups Turkey or chicken stock

• Condiments

  • 1/2 tsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 4 tbsp Flour
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Half and half

• Beer, Wine & Liquor

  • 1/2 cup Sherry wine

Found on happyhealthymama.com

Description

Ingredients

• 4 tablespoons butter
• 2 carrots, chopped
• 1 large onion, chopped
• 2 celery stalks, sliced
• 8 ounces sliced mushrooms (chopped if you prefer, but not necessary)
• 3 garlic cloves, minced
• 4 tablespoons flour
• 4-5 cups turkey or chicken stock
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• ½ teaspoon Worcestershire sauce
• 1 cup uncooked wild rice
• ½ cup sherry wine (optional)
• 3 cups shredded cooked turkey
• ½ cup half and half
• ¼ cup slivered almonds (optional)
• salt and pepper

Directions

• Melt your butter in a large Dutch oven or stock pot.
• Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes.
• Add the mushrooms and garlic and cook another 5 minutes.
• Add the flour and cook about 3-5 minutes.
• Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice.
• Bring to a simmer and then cover and simmer for 30 minutes.
• Add the sherry and turkey and simmer, uncovered, another 15-20 minutes, until the rice is cooked.
• Stir in the half and half and slivered almonds.
• Taste and add salt and pepper as needed.
• Add more stock if soup is too thick for your liking. Enjoy!