Smokey Wild Rice Turkey Soup
A bit of bacon adds a welcome smoky flavor to this post-holiday soup made with roasted turkey, chewy wild rice and lots of mushrooms.
Serves
4
Prep time 5 min.
Cook time 20 min.
Ingredients
2 slices bacon, chopped
8 oz. white mushrooms, sliced (about 3 cups)
1 large carrot, cut in half length-wise and sliced (about 1 cup)
1/2 cup celery
1/2 cup diced onion
1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried
1 carton (32 oz.) College Inn® Turkey Broth
2 cups cooked wild rice or one 8 to 10 oz. pkg. pre-cooked wild rice
1 to 2 cups pulled cooked turkey
2 Tbsp. heavy cream, optional
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Directions
Cook bacon until crisp in a 5 to 6-qt. saucepan or Dutch oven. Remove bacon with a slotted spoon and set aside on paper towels. Drain all but 1 Tbsp. bacon drippings.
Add mushrooms, carrot, celery, onion and thyme to saucepan. Cook 6 to 8 minutes over medium heat until vegetables are softened.
Add broth, wild rice and turkey. Cover and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cream, if desired, right before serving. Serve topped with bacon.
