Red Meat Allergy Friendly Turkey Soup with Wild Rice and Mushrooms
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.7(7)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
- 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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