Roast Turkey Soup with Wild Rice and Mushrooms

  • Yield 8 servings

A great low-fat soup for using your leftover Thanksgiving turkey.


1 tablespoon olive oil
1 1/4 cups chopped yellow onion
1 cup chopped carrot
1/3 cup chopped celery
2 cups sliced Shiitake or brown cremini mushrooms
1/2 teaspoon dried thyme
9 cups low-sodium chicken broth
2 cups shredded roast turkey (about 8 ounces)
2 cups cooked wild rice
2 cups kale or spinach, torn in bite size pieces
3/4 teaspoon salt
Freshly ground black pepper


  1. Heat olive oil in 4-quart saucepan over medium heat. Add onion, carrot and celery; saute until soft and translucent, about 4 minutes. Add mushrooms; saute 1 minute longer.
  2. Add thyme and chicken broth and bring to a boil. Add turkey, wild rice and kale. Bring to a boil, reduce heat and simmer 3 minutes. Add salt and pepper.

—Recipe by Cheryl Forberg



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