This turkey and wild rice soup is a hearty creamy soup made from scratch. You’ll use leftover Thanksgiving Turkey, cut into small chunks, nutty wild rice, and mushrooms. It’s a bowl of pure fall comfort, enjoy it a couple days after Thanksgiving!

You’ll be grateful for those Turkey leftovers because you can use them all week. Here is a recipe to get you started.

RESERVE A TURKEY HERE

INGREDIENTS:

2 cups Nourished With Nature Turkey, cooked and diced
4 Tbsp Nourished With Nature Pork Lard
1 white or yellow onion, chopped
3 medium carrots, peeled and chopped
3 stalks celery, chopped
2 tsp. dried thyme
3/4 cup organic all purpose flour
8 cups chicken/turkey broth
8 oz mushrooms, sliced
salt and pepper to taste
1 cup cream
1/2 cup chopped parsley

INSTRUCTIONS:

Cook the wild rice in 4 cups of water or broth over medium/low heat until rice has fluffed up and absorbed all the liquid. Set aside.
In a large pot add the lard and allow to melt. Saute the onions, carrots and celery until softened, about 3 minutes.
Add the thyme and flour. Cook and stir another 3-4 minutes until the flour has browned.
Pour in the chicken/turkey broth and bring to a boil.
Add cooked turkey, salt, pepper and mushrooms. Reduce heat and allow to simmer for 10 minutes.
Add cooked wild rice and cream, simmer another 5 minutes.
Turn off heat and garnish with chopped parsley.
ENJOY!

This soup is freezable too. Make a big batch and save it for later!

Just leave out the cream and parsley, freeze in small portions in airtight containers.

If you froze reheat and add the cream, re-season with salt and pepper as needed. Stir in the chopped parsley right before you serve.