Wednesday evening my dad’s side of the family gathered for a Thanksgiving Eve soup supper. We had such a blessed time together! It is always so good to see my aunt and uncle, my cousins and their sweet families!
Along with Curried Pumpkin Soup, I also served Turkey Vegetable and Wild Rice Soup. I thought I’d post the recipe today for those of you who have more leftover turkey that you know what with!
TURKEY VEGETABLE AND WILD RICE SOUP
2 cups diced cooked turkey
1 yellow onion, chopped
1 cup celery, diced
1 cup carrot, diced
1 cup fresh sliced mushrooms
1 tsp. dried basil
1/2 tsp. dried rosemary
1 garlic clove, smashed or finely diced
2 tsp. butter
3 1/2 cups chicken broth
1/2 chicken bouillon
salt and freshly ground pepper, to taste
2 cups diced potatoes
1 cup whole milk
1/2 box long grain and wild rice, cooked according to box instructions
sour cream and parsley flakes for toppings
Saute all the vegetables (except for potatoes), basil, rosemary and garlic in the 2 tsp. butter until lightly browned.
Add potatoes, turkey, and broth.
Simmer approximately 15 minutes.
Reduce the heat; add milk, salt and pepper to taste, and cooked rice.
Remove from heat and serve hot with sour cream and parsley.
Recipe serves 8, but I quadrupled this recipe to serve a few more…wink…yes, I did say quadruple!
I found this recipe on Food.com and made a few changes. The recipe here reflects my changes and how I prepared the soup. I added a half cup more of broth, the 1/2 bouillon, and wild rice. I love long grain and wild rice and when I first read through the original recipe, I just knew that the rice would be a great addition, in flavor, texture and color.
*update January 2018: Adding a half can cream of chicken soup to this recipe makes the soup a little thicker and creamier. Delicious if you want a heavier soup. If you want a “brothy” soup then stick with this original recipe.
I hope you had a great Thanksgiving! What an abundance of blessings God have granted us!
More Thanksgiving photos to come next week.