Although Thanksgiving turkey dinner is a treat, it’s really the leftovers that excite my family. During the cooler months, soup is king in my house.
This Turkey, Mushroom and Wild Rice Soup is the perfect way to use leftover turkey, along with the loads of delicious turkey stock I prepare the day after Thanksgiving.
It wasn’t long ago we lived back east and visited Plymouth Village every Thanksgiving. It felt surreal to walk through the village on Thanksgiving day, soaking up the history while giving thanks for family and friends.
A few Thanksgiving dinners we dined at the village for their annual feast. Other times we would dine at one of the many local restaurants in the area serving Thanksgiving dinner.
One particular year we dined at the sweetest restaurant which was in a renovated Victorian home. This was of course before my days at culinary school, so something as simple as a delicious soup still mystified me. Honestly, I don’t think I had ever tasted such an exquisite soup like the Turkey, Mushroom and Wild Rice Soup we had that day. So rich and flavorful with tender pieces of roast turkey and the woody, heady scent of the mushrooms combined with aromatics of thyme and sherry… I was in soup heaven.
Each Thanksgiving since, I re-create that soup. And each Thanksgiving I always think I’ve done a pretty good job with my re-creation. This Thanksgiving season, I decided it was time to share the recipe for my Turkey, Mushroom and Wild Rice Soup. 🙂
This year we had a lovely Thanksgiving day with our family that began with Mimosa’s and then continued with silly faces for the camera, everyone in the kitchen cooking and singing – and a few peeled off into the family room for a dance off. We’re a crazy lot, but I love our zest for life and love and family and for the gratefulness we all share.
Life around my table is always filled with love, inspiration and of course, tasty food. Bringing us together, cementing our connection and supporting each other. During this holiday season I try to extend my reach and bring others to the table that aren’t so fortunate by donating to our local food bank, giving to our local shelters and community centers as well as churches in our valley that support local families.
This year I encourage you to extend your love and life around the table by giving to a local family or a food bank in need; filling their empty well with your love of food or service this holiday season. After all, isn’t that what the holidays are for? For loving each other, giving freely and supporting each other.
In the past, I was the fortunate recipient of this kind of love. It was extended to my family many years ago when I was a child. A time when our family was at one of the lowest points of my childhood. A time when my parents needed help, needed compassion and love.
Our community brought us food, not just for Thanksgiving dinner but for several weeks after. That compassion made a huge impression on my 10-year-old self. I’ll never forget the kindness and grace in our neighbors faces as they delivered the food. For me, it meant survival – and a little joy during a joyless time in our lives.
I treasure you all and I’m so thankful for your support here at Karista’s Kitchen. I wish you the happiest, most delicious and joyous of holiday seasons.
Loads of love,
- 2-3 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme leaves, coarsely chopped
- 1 cup sliced fresh seasonal mushrooms (I used cremini, shiitake and oyster)
- 1 ounce dried porcini mushrooms
- 1/4 cup dry sherry
- 6 cups turkey or chicken broth
- 1 cup wild rice, not cooked
- 1 tablespoon chopped Italian parsley
- 3 cups diced turkey meat (this recipe is also great with leftover roasted chicken)
- Salt and freshly cracked black pepper to taste
- 1/2 cup sliced fresh mushrooms for garnish
- 1 clove garlic, minced
- Chopped Italian parsley for garnish
Heat 1 cup of water to boiling. Place the dried porcini mushroom in a heat proof bowl and pour the boiling water over the mushrooms making sure all the mushrooms are moistened. Let that sit for about 15-20 minutes. The gently remove the mushrooms to a chopping board with a mesh strainer. Reserve at least 1/2 cup of the mushroom liquid to add to the soup. Chop the porcini mushrooms and add them to the fresh mushrooms.
In a large pot, add the extra virgin olive oil and heat over medium heat. Once the oil is hot add the onions and celery and sauté until wilted. Then stir in the garlic, the porcini and one cup fresh mushrooms and thyme and cook for one to two minutes longer or until the mushrooms begin to wilt.
Stir in the sherry and let it reduce by half. Then stir in the turkey or chicken broth, 1/2 cup of porcini mushroom liquid and bring it to a boil.
Stir in the rice and Italian parsley and then turn it down to a simmer. Cover and let simmer for at least 30 minutes or longer until the rice is cooked.
Stir in the diced turkey or chicken, season to taste with salt and pepper.
Sauté the 1/2 cup of mushrooms and minced garlic clove in a bit of butter and then season with salt and pepper. Use the mushrooms and chopped Italian parsley to garnish each bowl of the soup.
This is a great recipe for leftover roasted chicken as well. Increase the fresh or dried mushrooms as you prefer. As well, add or delete broth depending on how thick or thin you like your soup. I prefer a heartier soup so often I'll only add five cups liquid instead of six.