15 Best Winter Soups #8
#8. Thanksgiving Leftover Soup
Servings
5
Equipment
- Cooking pot
- Blender
- Knife and chopping board
Ingredients
- 1 medium onion, chopped
- 3-4 medium carrots, chopped
- 4-5 ribs celery, chopped
- 4 cloves garlic, minced
- ½ cup butter
- ½ cup flour
- 1 teaspoon thyme
- ½ teaspoon parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 2 cups wild rice, cooked
- 2 cups half & half
- 2 cups cooked turkey, cut up
- 8-10 cups turkey broth
- ¼ cup sherry, optional
Garnish Suggestions (Optional)
- Chopped or sliced avocado
- Red onion
- Tomato
- Sliced jalapeno
- Pico de gallo
- Tortilla chips
- Lime wedges
- Sour cream (for non-vegans)
- Shredded cheddar cheese or any melting cheese of choice (for non-vegans)
Instructions
- Cover the turkey carcass in water; boil. Reduce heat & simmer for 2+ hours (the longer you simmer, the more flavor). Pull off loose meat and save (about 2 cups). Strain the mixture to save broth for soup, discard bones.
- Make wild rice soup per package directions. I like to use extra turkey broth instead of water to give it extra flavor.
- In a soup kettle over medium heat, melt butter; add onion, celery, garlic, and carrots until transparent, about 5-7 minutes.
- Reduce heat and add in flour; cook and stir for 2 minutes.
- Gradually add in broth, stirring constantly. Add seasonings while bringing to a boil; cook for 1 minute.
- Reduce heat to low; add wild rice, turkey, and sherry and simmer for 20 minutes.
Notes
- I do not recommend freezing this soup once the cheese and cream have been added. This is because it tends to separate. If you plan on freezing, do so without adding these ingredients for up to 3 weeks. Once the soup defrosts and is slowly heated, you can add the cream and cheese.
- Note that the nutrition fact includes all the soup toppings.
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