Thanksgiving leftovers have to be one of my favorite things about the holiday, especially when I’m lucky enough to snag some turkey! As you know, I love soups and this is in my top 3 along with Zuppa Toscana. I was inspired by Panera’s version of this soup, but you don’t have to feel guilty with this recipe. If you want to reduce cooking time, remember to soak wild rice before cooking about 2-8 hours. It’s staying pretty cool out, so sit back by the fire and have a bowl of this yummy goodness this week!
Health tips: Low fat, heart healthy,
Ingredients (8 servings)
- 4 pieces of low-sodium turkey bacon, chopped; or 8 pieces of pre-cooked bacon (You can use leftover chopped ham too!)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, minced
- 1/2 cup celery, chopped (about 2 ribs)
- 1/2 cup carrot, chopped (about 2 carrots)
- 8 oz. mushrooms, chopped
- 4 cloves of garlic, minced or grated
- 4 sprigs of fresh thyme, plus about 1 teaspoon thyme leaves, minced (Slide leaves off thyme with fingers, going opposite way leaves are growing)
- Salt, about 1/2 teaspoon and a pinch
- 3/4 cup flour
- 7 cups low-sodium chicken broth
- 1 cup of uncooked wild rice (Tip: To reduce cooking time, soak for 2-8 hours or until they start to open and curl. Hand-parched rice opens up faster.)
- 3 cups almond milk, or any light milk such as evaporated milk or 2% milk (Tip: You don’t need a thicker cream at all, the flour will thicken the soup. It’s super tasty with just a light milk.)
- 2 cups turkey or chicken, cooked and chopped
- 2 tablespoons Dijon mustard
- 1 teaspoon curry powder
- 3 tablespoons sherry cooking wine
- Chop turkey bacon or ham, or if using precooked bacon, keep whole. Warm a large soup pot on medium-high heat and cook/brown bacon or ham. Set aside. If using pre-cooked bacon, cool and crumble.
- Turn down heat to medium and melt butter with olive oil. Saute onions, garlic, celery, carrots and thyme sprigs until they start to soften, about 10 minutes. Add mushrooms and cook for another 5 minutes or until most of the liquid has evaporated. Remove thyme sprigs. Season with a pinch of salt and pepper.
- Gradually add in flour and create a roux with the vegetables as your base for the broth. Then, gradually stir in the broth.
- Rinse rice and add, bring to a boil. Reduce heat and simmer for 45 minutes, until tender and starting to split. If you’ve soaked rice, you’ll see it has already started to split and cooking time will be quicker, about 25-30 minutes.
- If you’ve soaked the rice, add in milk, meat, bacon or ham, mustard, curry powder, sherry, thyme leaves, 1/2 teaspoon salt and pepper right when you put in rice. If you didn’t soak rice, add the above after first 45 minutes and simmer for another 15 minute so. You’ll know rice is ready when it’s tender with a bit of pop and split open. The consistency of the soup should have a slightly thick and creamy consistency. Taste and season more or add broth as needed. Serve and enjoy!