1

In a large pot, on medium low heat, add the olive oil and butter (if using).

2

Add the onions and sauteé until they begin to soften, about 3-5 minutes.

3

Add the carrots, celery, sea salt, black pepper and sauteé until they begin to soften, another 3-5 minutes.

4

Add the mushrooms, garlic, 2-3 tablespoons of chicken broth and cook for a few more minutes.

5

Add the rest of the broth, wild rice and simmer for 30 minutes with the lid on slightly askew.

6

Add the turkey, 2 cups of water and cook for another 15-20 minutes or until the rice is cooked.

7

Taste and add more salt and pepper if needed.

8

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

9

Note: The turkey used in this recipe was seasoned with dried rosemary, thyme, parsley, basil, and garlic so I didn’t add any other spices. To reheat the soup, add water or more broth as some liquid will get absorbed.

10

Substitutions: You can use homemade turkey stock instead of chicken broth. You can use leftover roasted chicken instead of turkey.