Melissa gave me a recipe for this soup and it sounded so good. Although, I wanted to make it a bit lighter, so I decided to make this broth-based instead of cream-based. This is a good use for leftover turkey! The soup was so yummy! Lots of hearty veggies paired nicely with the wild rice.
2 cups of leftover turkey, shredded
6 cups of chicken broth
1 cup of water
3 carrots, chopped
1 parsnip, chopped
1 1/2 cups of uncooked long grain and wild rice
1 1/2 cups of assorted mushrooms (I just grabbed the package of mixed mushrooms)
1 stalk of celery, chopped
1 onion, diced
2 tablespoons of olive oil
3 tablespoons of sherry
In a soup pot, sautee the onion, carrot, parsnip, and celery in the oil for 10 minutes. Deglaze with the sherry wine. Add the chicken broth, water, bay leaf, and rice. Simmer for 15 minutes or until rice is tender. Add the mushrooms and simmer until tender, approximately 5 minutes. Add in the turkey to warm. Season with salt/pepper and serve.