Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1/2 cup onion, finely chopped 
  • 1/2 cup celery, chopped into 1/2-inch pieces
  • 1/4 cup carrots, chopped into 1/2-inch pieces
  • 1 tablespoon fresh thyme, finely chopped 
  • 3 bay leaves
  • 2 cups cooked turkey, shredded or cut into 1/2-inch cubes
  • 1/2 cup wild rice, uncooked
  • 1/2 cup mushrooms, finely chopped 
  • 1 tablespoon vegetable stock powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 5 cups water
  • 1 teaspoon fresh parsley, finely chopped (for garnish)

Instruction

  • Heat oil in a large pot over medium-high heat for 2 minutes until sizzling hot. Add onion, celery, carrots, thyme and bay leaves, and sauté for 5 minutes until the vegetables are soft and fragrant.
  • Add turkey, rice and mushrooms. Stir and cook for another 3 minutes. Add vegetable stock powder, salt, and pepper. Stir well to mix.
  • Add water and bring soup to a boil, about 5 minutes. Cover the lid and turn down to medium-low heat. Simmer for 35 to 40 minutes until most of the wild rice is soft and popped.
  • Remove the bay leaves and serve in soup bowls.  Sprinkle parsley on top to garnish, and squeeze some lemon juice if desired.