Roast Turkey Soup with Wild Rice and Mushrooms

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 260
  • Fat 4g
  • Sodium 940
  • Carbohydrate 16g
  • Fiber 2g
  • Protein 16g