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Made with diced, cooked turkey, mushrooms and rice this satisfying soup is a great way to use up leftover holiday turkey.
This hearty soup is made with a combination of fresh and dried mushrooms, white and wild rice, fresh thyme and diced, cooked turkey. It’s a tasty way to breathe new life into leftover and satisfying enough to be a whole meal.
Turkey, Rice and Mushroom Soup
Made with diced, cooked turkey, mushrooms and rice this satisfying soup is a great way to use up leftover holiday turkey.
Ingredients
- 2 cups diced, cooked turkey
- 6 cups turkey broth, see instructions below
- 1 cup long grain and wild rice blend, unseasoned
- 1 ounce dried shiitake mushrooms
- 2 tablespoons oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, very finely chopped
- 8 ounces cremini, or white mushrooms, sliced
- 1 tablespoon soy sauce
- 1 to 2 tablespoons fresh thyme leaves
- 2 tablespoons cream
- Salt and freshly ground black pepper
Instructions
- Place the turkey broth in a saucepan and bring to a simmer over medium heat.
- Snip the dried mushrooms into a small bowl, cover with about 1/2 cup of the warm turkey broth and set aside to rehydrate, 12 to 15 minutes.
- Heat the oil in a large skillet over medium heat, add the onion and sauté until softened, 2 minutes. Add the garlic and continue cooking for 1 minute longer. Add the mushrooms and cook until they have given off most of their liquid, 3 to 4 minutes. Add the soy sauce, combine well, season to taste with salt and pepper and set aside.
- Add the rice to the simmering turkey broth and stir in the rehydrated mushrooms along with their liquid. Add the mushroom-onion mixture and cook, stirring occasionally, until the rice is tender, about 20 minutes. Stir in the diced turkey, thyme leaves and cream and continue cooking just long enough to heat the turkey through, 2 to 3 minutes. Taste and adjust the seasoning as needed.
How to make turkey broth from leftover bones:
- Using poultry shears, cut the turkey carcass into 3 or 4 smaller pieces and place them in a large stockpot. Cover with 10 to 12 cups of water. Add 1 medium onion, quartered (no need to peel), 2 stalks of celery (w/leaves), chopped and 3 carrots, peeled and cut into chunks. Season with 2 teaspoons of salt and 1 teaspoon whole black peppercorns.
- Bring the mixture to a boil over medium-high heat and skim off any scum that accumulates on the surface. Reduce the heat to medium-low and simmer for 1-1/2 to 2 hours. Check for seasoning about midway through the cooking time and adjust the salt as needed. Allow the broth to cool, then strain and refrigerate.
- Makes about 8 cups
Like this recipe? Rate and comment below!
Very yummy. I cooked the rice separately in a pot with chicken broth. When I served I put rice in the bottom of the bowl and poured soup on top. That way the rice does soak up all the broth
Yummy soup. Made it with brown rice. So I cooked the rice in the broth for 25 minutes before adding the mushroom mixture. I used 3 teaspoons of dried thyme. Also added some diced celery to the broth and rice.
Hi Andrea,
Glad you enjoyed the soup. Using brown rice is a good idea – more flavor, firmer texture. Thanks for sharing the details!!