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Herbed Turkey Mushroom Soup
The feast has ended, and turkey sandwiches have been made. What ever shall be done with the rest of this left-over turkey? What better way to continue showing thanks than to utilize your extra turkey in an herb-infused, creamy soup! This particular favorite family recipe is full of fresh veggies and rice, to stand alone as a complete, healthy meal.
Ingredients
- 1 pound roasted turkey meat, light and dark
- 4 large carrots, peeled and sliced
- 4 celery stalks, sliced
- 1 small yellow onion, diced
- 8 ounces fresh mushrooms, sliced
- olive oil, for skillet
- 1 large can (26 ounces) condensed cream of mushroom soup
- 26 ounces milk
- 1 cup heavy cream
- 1 1/2 cups water
- 2 1/2 cups cooked rice (wild, brown, or white)
- 1 1/2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 1/2 tablespoons fresh sage, chopped
- 1 tablespoon sea salt
- 1/2 tablespoon freshly-ground black pepper
Instructions
- Coat a large skillet with olive oil. Saute carrots, celery, mushrooms, and onion until tender (about 5 to 7 minutes).
- In a stock pot, over low to medium heat, combine condensed cream of mushroom base, milk, cream, and water.
- Meanwhile, chop rosemary, sage, and thyme. Add fresh herbs to soup base, along with salt and pepper.
- Transfer tender-crisp veggies from skillet to stock pot, and stir to combine.
- Add in roasted turkey meat and cooked rice, stirring until all ingredients are well mixed. Allow to cook on low to medium heat for about 15 to 20 minutes, until heated all the way through. Stir occasionally to avoid sticking or scorching.
- Remove from heat, serve up into soup bowls or mugs, and enjoy!
