Vegetable Turkey and Wild Rice Soup
3 cup onions, diced (or a combination of 2 cups onions diced and ½ cup frozen minced caramelized onions)
2 ½ cups celery, diced
2 ½ cups carrots, peeled and diced
2 bay leaves
3 cups shredded turkey
6 cups turkey broth
1 cup Long grain and wild rice blend
To make a creamy soup
2 cups Rice milk (or your preferred milk)
1/2 cup Potato Starch (or your preferred thickener)
Dice vegetables , then sauté over medium heat until onions are transparent and celery and carrots are cooked through. Add in seasonings to taste. Then stir in shredded turkey and turkey broth. Bring to a boil, then add in rice. Cover with a lid, reduce heat to low and simmer for 25 minutes or until rice is fully cooked. Remove bay leaves. Serve as is for a clear broth soup.
For a creamy soup, reduce recipe to include 4 cups turkey broth, then add 2 cups of rice milk or your preferred milk. In a separate jar mix together potato starch and cold water. Seal with a lid and shake well to combine (this is called a slurry). Slowly pour the slurry into the soup and stir over medium heat until thickened.
This is a really easy way to use up the small bits of meat leftover from Thanksgiving dinner. After carving the turkey, I remove all the small bits of meat off the bone and freeze in 3 cup proportions until I’m ready to make this soup.