Turkey, mushroom and wild rice soup

    4 hours 20 min

    A very elegant soup that is made with your leftover Christmas turkey. It takes awhile, but you will thank yourself later if you freeze this soup to enjoy for months to come!

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    Serves: 12 

    • 1 turkey carcass
    • 3 onions, quartered
    • 3 sticks celery
    • 3 carrots
    • 1 bay leaf
    • 16 peppercorns
    • 30g butter
    • 1 shallot, minced
    • 2 leeks, white part only, thinly sliced
    • 450g crimini mushrooms, thinly sliced
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon dried thyme
    • 80g wild rice, rinsed
    • salt and pepper to taste

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Place the turkey carcass in a large pot and cover with water. Bring to the boil and skim off any scum that rises to the surface. Add the onions, celery, carrots, bay leaf and peppercorns. Reduce to a simmer, cover and simmer for 2 1/2 hours.
    2. Pass the stock through a fine mesh sieve (you can keep the veg to make a puree for another use). Return the stock to a clean pan and simmer over medium high heat. Reduce until about 3 litres remain. Set aside.
    3. Once the turkey carcass is cool to the touch, pick off all the meat. Set aside.
    4. In a clean pot, melt the butter over medium heat. Add the shallot and leek and cook until soft, about 5 minutes.
    5. Add mushrooms, thyme and nutmeg. Continue to cook until mushrooms lose their liquid. Add reserved stock, wild rice and turkey meat. Bring to the boil, then reduce the heat and simmer for 45 minutes, until wild rice is cooked. Season to taste with salt and pepper before serving.

    Cook's notes

    If desired, add 2 tablespoons of dry sherry to each bowl before serving. An additional carrot and two additional celery stalks may be diced and added with the mushrooms, if desired. Soup will gel if kept refrigerated but will thin when reheated.

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