Ready in 1 hour 30 minutes
Heirloom soup to add to your recipes for using that yummy turkey from Thanksgiving or Christmas dinner. This soup is a family favorite - we almost roast a turkey just so we can have this soup the next day!
Soak mushrooms in very hot water to soak 20-30 min. Meanwhile, heat oil in dutch oven and add onions, carrots & celery; sweat 10-12 minutes, until ender. Stir in garlic, bay leaves & thyme, sauteing a few minutes longer. Remove mushrooms from liquid, squeeze dry, and chop. Strain remaining liquid through coffee filter. Add wild rice, mushroom, strained liquid and broth to dutch oven.
Bring to boil, cover and reduce heat & simmer for about 40-60 minutes, stirring occasionally, until rice is tender.
Add poultry and simmer for 10-15 minutes. Season with salt and pepper to taste.
Mechellevan 4y agoI forgot to mention I altered the recipe slightly by adding one ounce of s---aki mushrooms and one ounce of porcini mushrooms! We are mushroom lovers! This made for a more interesting mushroom flavor.
Fishbook 7y agoThis soup turned out terrific, and I will make it every year after Thanksgiving turkey!
debheller 7y agoThis soup was faboo. It can be ready in nearly 2 hours, but I found that the flavors have a lot more depth if you let the soup simmer for a few hours, adding water or broth occasionally if needed. Yum! A great soup for Winter.