Turkey and Wild Rice Soup

Happy Thanksgiving Friends!  I always look forward to the leftover turkey just so I can make this soup.  It is one of my favorites and very easy to make.  It's a real comfort food and perfect for the weekend after Thanksgiving when you may be out shopping all day or just lounging around (like me!).

Turkey and Wild Rice Soup
adapted from mountainmamacooks.com
Serves 6

3 T butter or ghee (for dairy free)
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup chopped celery
8 oz mushrooms, diced
2 cloves garlic, minced
2 T all-purpose or gluten-free flour (I used white rice flour)
4-5 cups turkey or chicken stock
1 T soy sauce or coconut aminos (for soy/gluten free)
1 bay leaf
1/2 cup wild rice
2 1/2 cups cooked turkey (or chicken), chopped
1/4 cup cream or half and half (omit for dairy-free)
1 T chopped fresh thyme, or 1 tsp dried
1/2 tsp salt
1/2 tsp pepper

1.  In a large pot, melt the butter and oil over medium heat.  Add the onion, carrot, and celery and cook until the vegetable are soft, about 10 minutes.
2.  Add the mushrooms and garlic and cook 5 minutes more.
3.  Add the flour and cook while stirring about 3-4 minutes.
4.  Stir in the stock, soy sauce, and bay leaf. and simmer for 30 minutes.
5.  Add the wild rice and simmer for 35 minutes.
6.  Add turkey, cream, thyme, salt and pepper and simmer another 20 minutes.  Add more stock or water to thin as needed.

Creamy Mushroom Soup

Mushrooms are touted for their many health benefits, and they are easily made into this delicious soup.

Creamy Mushroom Soup
adapted from The Nourished Kitchen
Serves 6

1 tablespoon unsalted butter
1 shallot, thinly sliced
1 tablespoon chopped fresh thyme leaves
1 pound mixed mushrooms (porcini, shiitake, chanterelle, cremini etc), thinly sliced
1 clove garlic, minced, optional
2 teaspoons finely ground unrefined sea salt
1/4 teaspoon ground white or black pepper
3 cups chicken bone broth
2 tablespoons sherry
1 cup heavy cream, or less, to taste
pinch ground cayenne pepper, to taste

Melt the butter, add the shallots and thyme, and sauté until fragrant, about 3 minutes.  Add the mushrooms and garlic and sprinkle with salt and pepper.  Saute until mushrooms are tender and any extra liquid has evaporated, about 10 minutes.  Stir in the broth and simmer, uncovered, for 20 minutes. Remove from heat and puree the soup with an immersion blender or in a stand blender until smooth.  Stir in the sherry and heavy cream and taste for seasoning, adding cayenne pepper, if desired.  Garnish with chopped fresh thyme, fresh sprouts, or a drizzle of pesto.