Low Sodium Turkey Soup with Wild Rice and Mushrooms

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Low Sodium Turkey Soup with Wild Rice and Mushrooms

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf
¾ cup wild rice, rinsed
8 cups low-sodium chicken broth
1 ½ lb cooked turkey breast or thigh meat, shredded
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the liquid evaporates, about 6–8 minutes.

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