Turkey Wild Rice Soup

Here’s the super healthy solution to holiday leftovers. This soup freezes perfectly, make extra for another date.

Makes 3 quarts

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
3 large carrots, diced small
3 celery stalks, diced small
1 teaspoon salt
1/2 teaspoon pepper
2 cups diced butternut squash (feel free to use frozen)
1 pint shitake mushrooms, sliced
2 cloves garlic, minced or pressed
1 tablespoon fresh grated ginger
6 cups homemade turkey stock, or low-sodium chicken broth
1 small bunch collard green, tough stems removed and sliced (feel free to use frozen)
2 cups cooked wild rice
2-3 cups diced turkey breast

Directions

In a heavy soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, celery, salt and pepper and sauté for about 5-7 minutes, until tender. Add the butternut squash and mushrooms and sauté another 5-7 minutes. Add garlic and ginger and cook for another 30 seconds.
Pour in turkey or chicken stock; bring to a boil. Cover, reduce heat, and simmer about 30 minutes.
Add collard greens, wild rice and turkey. Cover and continue simmering, about 15 minutes more. Season to taste with salt and pepper if needed and serve.