Leftover Turkey & Wild Rice Soup


  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 6 oz mushrooms, diced
  • 2 cloves garlic, minced
  • 4 tablespoons flour
  • 4 cups turkey stock (or chicken stock)
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 1/2 cup wild rice
  • 2 1/2 cups chopped leftover turkey
  • 1/4 cup half and half
  • 1 tablespoon chopped, fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook about 10 minutes until onions are soft and translucent.
  2. Add the mushrooms and garlic and cook about 5 minutes more.
  3. Add the flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through.
  4. Add the turkey stock, soy sauce, and bay leaf. Stir to break up any flour bits. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 30 minutes.
  5. Add wild rice and simmer for 35 minutes.
  6. Add turkey, milk, thyme, salt and pepper. Cook for 20 minutes more.
  7. Serve soup in large bowls and garnish with extra thyme if desired. I love to eat this soup with a leftover roll slathered in cranberry sauce!