I’m going to make this one quick today as I’ve got some snowboarding to do and some serious family time coming my way. I hope you had a wonderful Thanksgiving filled with good food, lots of laughter and hopefully not too many dishes! I just wanted to say a quick namaste to each and every one of you and thank you for reading. I couldn’t be more blessed or thrilled to be part of such a wonderful food blogging community. Thank you, thank you, THANK YOU from the bottom of my heart!
Without fail this is how our post Thanksgiving feast goes. My oldest brother is the first to start cleaning up as he a dishwashing machine. (God bless him.) My uncle is in the kitchen shortly after, sleeves rolled up and has the task of cleaning the carcass. My mom and I watch for a few minutes (we’ve been cooking for days and are happy to finally be sitting) just until we start to feel guilty and eventually get up to help. Our job is to to divvy out leftovers and put the clean dishes away. My dad and other brother sit on the couch in a post glutton stupor. They do their best to entertain the kids from their stationary positions. It’s been this way for years and somehow it just works.
As soon as my uncle gets the carcass cleaned, into the pot it goes with water, a quartered onion, a few ribs of celery, some roughly chopped carrots and whatever herbs I have left over from stuffing the turkey. It simmers away in a clean kitchen and I turn it off sometime during the evening, remove the carcass and then let it sit over night. The next morning, I skim the fat way and what’s left is the most flavorful stock that will be perfect for leftover soup and pot pies to enjoy all throughout the winter.
This is one of my favorite soups to make post Thanksgiving as I usually have most of the ingredients on hand and it comes together in a cinch.
Have a great weekend, everyone! xoxo
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped carrot
- 3/4 cup chopped celery
- 6 oz mushrooms, diced
- 2 cloves garlic, minced
- 4 tablespoons flour
- 4 cups turkey stock (or chicken stock)
- 1 tablespoon soy sauce
- 1 bay leaf
- 1/2 cup wild rice
- 2 1/2 cups chopped leftover turkey
- 1/4 cup half and half
- 1 tablespoon chopped, fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook about 10 minutes until onions are soft and translucent.
- Add the mushrooms and garlic and cook about 5 minutes more.
- Add the flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through.
- Add the turkey stock, soy sauce, and bay leaf. Stir to break up any flour bits. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 30 minutes.
- Add wild rice and simmer for 35 minutes.
- Add turkey, milk, thyme, salt and pepper. Cook for 20 minutes more.
- Serve soup in large bowls and garnish with extra thyme if desired. I love to eat this soup with a leftover roll slathered in cranberry sauce!