Turkey, Mushroom & Wild Rice Soup
Active Time: 20 minutes
Total Time: 1 hour
Yield: 6-8 servings
This cozy Turkey, Mushroom & Wild Rice Soup is my favorite way to turn leftover Thanksgiving turkey (and even a scoop of mashed potatoes) into something deeply comforting and actually exciting to eat again. A trio of mushrooms - shiitake, oyster, and king trumpet - bring real character here, and taking a few minutes to brown them properly at the start makes all the difference: no sliminess, just crisp, golden edges and layers of savory, earthy flavor you’d never get from tossing them in raw. As it simmers, the rosemary, thyme, and turkey stock fill your kitchen with those warm, post-holiday scents, and the hearty mix of wild rice, squash, and kale makes it substantial enough to feed a crowd. It’s the kind of soup that feels like a reset after the feast - nourishing, fragrant, and genuinely delicious.
Ingredients:
3 TBSP neutral oil
8 oz shiitake mushrooms, sliced
4 oz oyster mushrooms, sliced
4 oz king trumpet mushrooms, sliced
1 medium yellow onion, medium dice
3 cloves garlic, minced
2 medium carrots, sliced into ½-inch rounds
1 stalk celery, thinly sliced
1 TBSP finely chopped fresh rosemary
1 TBSP finely chopped fresh thyme
4 TBSP butter
¼ cup AP flour
8 cups turkey stock (or chicken stock)
¾ cup wild rice blend
2 cups mashed potatoes
1 roasted turkey breast, shredded (or however much leftover turkey you have)
½ of a small kabocha squash, peeled and diced into 1-inch pieces
1 bunch of kale, roughly chopped
⅔ cups half and half
1 cup loosely packed shredded parmesan
1 bunch chives, finely chopped
Kosher salt and black pepper, to taste
Directions:
Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add mushrooms in a single layer (you will need to work in batches). Allow mushrooms to sear, undisturbed, for 3-4 minutes, then continue to cook, stirring occasionally, until browned all over. 2-3 minutes more. Remove to a plate. You may need to add more oil between batches. You might be tempted to salt them here, but don’t; salting will make them release water and steam instead of crisp.
Reduce heat to medium and add onions. Season with salt and pepper and cook, stirring occasionally, until softened and translucent, 5-6 minutes. Add celery, carrots, rosemary, thyme, garlic, and butter and cook, stirring frequently, until fragrant, 2-3 minutes.
Add flour and cook, stirring frequently, until flour is light golden-brown and raw flour taste has cooked off, 2-3 minutes more. Gradually stir in turkey stock until fully incorporated.
Stir in wild rice and mashed potatoes. Bring to a low simmer and cook, uncovered, stirring occasionally, 25 minutes.
Add kabocha squash and kale and continue to cook, stirring occasionally, until rice and veggies are tender, 18-20 minutes more.
Add parmesan and half and half, and stir to combine. Add chives (reserve some for garnish) and stir to combine. Taste and season with salt and pepper.
Divide between bowls and garnish with remaining chives. Serve with crusty bread for dipping.