Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon unsalted butter
  • 1 1/2 cups diced yellow onions
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 Tablespoon minced garlic 
  • 1 cup quartered mushrooms 
  • 8 cups low sodium chicken broth or turkey stock 
  • 1 cup wild rice
  • 3 cups chopped cooked turkey or chicken (See Kelly’s Note)

Instruction

  • In a large heavy-bottomed stock pot or Dutch oven set over medium heat, add the butter, onions, carrots and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the garlic and mushrooms and cook an additional 2 minutes. 
  • Add the chicken broth and bring the mixture to a boil. 
  • Stir in the wild rice, then reduce the soup to a simmer. Cover and simmer until the wild rice is tender, about 40 minutes. 
  • Stir in the chopped turkey then taste and season the soup with salt and pepper.