- 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
- 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.
- Add the mushrooms and garlic and cook about 5 minutes more.
- Add the flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through.
- 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.
- Add wild rice and simmer for 35 minutes.
- Add turkey, milk, thyme, salt and pepper. Cook for 20 minutes more.
- 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!