Turkey Wild Rice SoupPrint
Here’s the super healthy solution to holiday leftovers. This soup freezes perfectly, make extra for another date.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
3 large carrots, diced small
3 celery stalks, diced small
1 teaspoon coarse 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
- 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 for about 30 minutes.
- Add collard greens, wild rice, and turkey. Cover and continue simmering, for about 15 minutes more. Season to taste with salt and pepper if needed and serve.