Leftover Turkey Soup with Mushrooms and Rice
Leftover turkey soup recipe is made with rice, mushrooms, and veggies and creamy broth with a bright lemon finish.
Servings 6 servings
Ingredients
- 2 tablespoons butter
- ½ onion diced
- 2 carrots diced
- 16 ounces white mushrooms sliced
- 2 thyme sprigs leaves removed
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- ¾ cup brown rice rinsed
- 2 quarts turkey stock
- 4 cups turkey meat
- ½ cup heavy cream
- 1 lemon
- ½ bunch fresh parsley
Instructions
- In a large pot, melt 2 tablespoons butter over medium heat. Add the diced ½ onion and 2 carrots and sauté until softened and the onions are translucent.
- Add the sliced 16 ounces white mushrooms and cook until they release their moisture and it evaporates, about 10-12 minutes.
- Stir in the minced 3 garlic cloves and 2 thyme sprigs leaves and cook until fragrant, about 1 minute.
- Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes, allowing the flour to form a light paste around the vegetables.
- Add the rinsed rice, then pour in 2 quarts turkey stock. Bring the soup to a boil, then reduce the heat and simmer until ¾ cup brown rice is al dente.
- Stir in the cooked 4 cups turkey meat and ½ cup heavy cream. In a small bowl, temper 1 lemon juice by slowly mixing in a ladle of hot soup, then add it back to the pot. Finish with chopped ½ bunch fresh parsley. Taste and adjust seasoning as needed.
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid so you may need to add more stock or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occassionally. To freeze, transfer to a freezer-safe container, leaving a little headspace at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Helpful Tips:
- Keep all ingredients diced into similar small pieces - this ensures every bite is balanced and helps them blend into the broth and reheat more evenly.
- Let the mushrooms cook down fully - they should release their moisture and look lightly browned. This will avoid rubbery mushrooms.
- Gradually add the broth after cooking the flour - I like to pour in a cup or two at first, scraping the bottom of the pot to lift up any browned bits and ensure the flour is fully cooked and incorporated into the soup.
Nutrition
Calories: 452kcal | Carbohydrates: 40g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 619mg | Potassium: 1015mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4263IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 3mg