Turkey, or Chicken and Wild Rice, and Mushroom Soup
Turkey or Chicken and Wild Rice and Mushroom Soup
This soup is lovely for using leftover roasted turkey or rotisserie chicken bones and meat. Extra flavor and collagen (an essential protein) are extracted by simmering the bones in wine and broth. Use whatever vegetables you have on hand in the quantities provided below. Have a few more carrots and fewer parsnips? No problem! Use what you have. Wild rice is not a rice grain but a wild grass seed. Make a half batch if that is all the bones and meat you have on hand. Use a different fresh herb to accentuate the flavor that you enjoy. But by all means, try this recipe and all substitutions you enjoy!
8 servings
INGREDIENTS:
All leftover meat and bones from a roasted turkey or a rotisserie chicken
½ cup white wine
2 quarts turkey or chicken broth
¼ cup extra virgin olive oil or turkey fat
2 cups leeks small diced
6 cloves garlic, peeled, mashed, minced
½ cup red pepper, small diced
1 cup carrots, peeled, medium diced (about 2 medium carrots)
1 small celeriac or celery, peeled, medium diced (about 1 ½ cups)
2 small parsnips, peeled, medium diced (about 2 cups)
2 small kohlrabies, peeled, medium diced (about 2 cups)
8 ounces mixed mushrooms (like shiitake, cremini), stems discarded, cut into ½ inch pieces (about 1 ½ cups)
1 teaspoon dried thyme
1 teaspoon kosher salt
1 cup wild rice
2 cups leftover turkey meat, diced
½ teaspoon fresh ground black pepper
¼ cup fresh dill, chopped (about 1 bunch)
DIRECTIONS:
1. Bring the turkey or chicken bones, wine, and broth to a boil over medium-high heat. Reduce the heat and simmer for forty minutes. Pick the bones of any meat and reserve.
2. In the meantime, heat the olive oil or turkey fat in a large braising or Dutch oven pot until it shimmers. Add the leeks, garlic, red peppers, carrots, celeriac, parsnips, kohlrabi, mushrooms, thyme, and salt. Cook and stir until all the vegetables are slightly softened, about ten minutes. Toss the wild rice into the vegetables until lightly coated with oil. Next, strain the turkey broth into the vegetables. Bring to a boil and reduce to a simmer. Simmer until wild rice is soft, about forty-five minutes.
3. Add the turkey or chicken, black pepper, and dill. Bring to a simmer. Taste, Think, Transform with salt and/or black pepper.
4. Serve hot, garnished with chopped dill. It can be chilled and refrigerated for up to three days or frozen for three months.
Turkey or Chicken and Wild Rice and Mushroom Soup
Ingredients
- All leftover meat and bones from a roasted turkey or a rotisserie chicken
- ½ cup white wine
- 2 quarts turkey or chicken broth
- ¼ cup extra virgin olive oil or turkey fat
- 2 cups leeks small diced
- 6 cloves garlic, peeled, mashed, minced
- ½ cup red pepper, small diced
- 1 cup carrots, peeled, medium diced (about 2 medium carrots)
- 1 small celeriac or celery, peeled, medium diced (about 1 ½ cups)
- 2 small parsnips, peeled, medium diced (about 2 cups)
- 2 small kohlrabies, peeled, medium diced (about 2 cups)
- 8 ounces mixed mushrooms (like shiitake, cremini), stems discarded, cut into ½ inch pieces (about 1 ½ cups)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 cup wild rice
- 2 cups leftover turkey or chicken meat, diced
- ½ teaspoon fresh ground black pepper
- ¼ cup fresh dill, chopped (about 1 bunch)
Instructions
- Bring the turkey or chicken bones, wine, and broth to a boil over medium-high heat. Reduce the heat and simmer for forty minutes. Pick the bones of any meat and reserve.
- In the meantime, heat the olive oil or turkey fat in a large braising or Dutch oven pot until it shimmers. Add the leeks, garlic, red peppers, carrots, celeriac, parsnips, kohlrabi, mushrooms, thyme, and salt. Cook and stir until all the vegetables are slightly softened, about ten minutes. Toss the wild rice into the vegetables until lightly coated with oil. Next, strain the turkey broth into the vegetables. Bring to a boil and reduce to a simmer. Simmer until wild rice is soft, about forty-five minutes.
- Add the turkey or chicken, black pepper, and dill. Bring to a simmer. Taste, Think, Transform with salt and/or black pepper.
- Serve hot, garnished with chopped dill. It can be chilled and refrigerated for up to three days or frozen for three months.
Nutrition Facts
Calories
290.14Fat (grams)
10.51Sat. Fat (grams)
1.77Carbs (grams)
31.64Fiber (grams)
5.09Net carbs
26.57Sugar (grams)
6.26Protein (grams)
16.39Sodium (milligrams)
1087.18Cholesterol (grams)
43The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.