I will admit to going overboard when it comes to buying a turkey for Thanksgiving—I always fear there won't be enough for everyone. So, I err on the side of caution and get an extra-large bird. I've realized there is no downside to this, except maybe the increased cooking time. Otherwise, there are a lot of leftovers to freeze, eat for the next couple of weeks, or to make soups and casseroles. Being that it's cold outside, I couldn't resist making a hearty, nutritious pot of soup with some of my leftover turkey—enough for dinner and tomorrow's lunch and to freeze for a future dinner.
This recipe is loaded with lots of vegetables, homemade broth, delicious wild rice, and fresh parsley, making it perfect for breakfast, lunch, or dinner.
2 tablespoons organic, sweet cream butter
3 large carrots, chopped
7 celery stalks, chopped
8oz white button mushrooms, sliced
5 cloves garlic, minced
3/4 onion, chopped
1/3 cup gluten-free oat flour (I use Bob's Red Mill)
8 cups homemade turkey or chicken broth
3 cups wild rice, cooked
Salt & Pepper, to taste
3 1/2 cups turkey, cooked and cut into small pieces
4 tablespoons fresh parsley
Directions: Heat butter in a soup pot and add carrots, celery, mushrooms, garlic, and onion. Cook, stirring often, until vegetables are soft. Stir in the gluten-free oat flour and let cook for a few minutes longer. Pour in the homemade broth and simmer for 10 minutes. Stir in the wild rice, turkey, and parsley and cook until turkey is warmed all the way through, about several minutes. Season with salt and pepper and serve warm.
Double or triple this recipe and freeze for several future meals. This hearty, nutritious soup also makes a nice gift for friends or family who aren't feeling well. Plus, if you don't have turkey, you can substitute chicken insted.