Turkey Mushroom Wild Rice Soup


"An elegant recipe to use a turkey carcass and leftover meat."


12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Cover turkey carcass with water in a large soup kettle or stockpot. Bring to boil and scum.
  2. Add carrots, onions, celery, bay leaves and peppercorns. Reduce heat to simmer, cover and simmer for 2 1/2 hours.
  3. Strain broth into a bowl and discard solids.
  4. Return broth to kettle and reduce over high heat until about 12 cups remain. Return to bowl.
  5. Melt butter in kettle. Add shallot and leeks and cook over medium heat, stirring occasionally, until soft, about 5 minutes.
  6. Add mushrooms, thyme and nutmeg and continue cooking and stirring until mushrooms begin to give up their liquid.
  7. Add reserved broth, wild rice and turkey meat. Bring to a boil. Reduce heat and simmer 45 minutes to 1 hour, until wild rice is cooked. Season to taste with salt and pepper.
  8. If desired, add 2 tbsp. sherry to each bowl before serving.
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