Recipe: Turkey and Wild Rice Soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 small, sweet onion, chopped
• 2 medium carrots, chopped
• 3 celery stalks, chopped
• 8 ounces sliced mushrooms
• 4 cloves garlic, minced
• 4 tablespoons flour
• 6 cups turkey (or veggie) stock
• 1 tablespoon tamari or soy sauce
• 1 bay leaf
• ½ cup dried wild rice
• 2 ½ cups chopped leftover turkey
• ¼ cup half and half
• 1 tablespoon fresh thyme leaves
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
   

INSTRUCTIONS

1. Heat oil over medium heat and add onion, carrots, celery and mushrooms and saute until onions are translucent – about 5 minutes.
2. Add garlic and stir for one minute.
3. Add flour and stir until lightly golden brown.
4. Add stock, tamari, bay leaf and wild rice.
5. Bring to a boil, cover, and lower heat to simmer for 30-40 minutes or until rice is tender.
6. Stir in turkey, half and half, thyme, salt and pepper and serve.
    

SERVES: 4