This hearty, creamy soup packed with mushrooms, turkey, and wild rice is a great way to use leftover turkey after a holiday dinner! (Please note that the rice is added to this soup pre-cooked, so you'll need to plan ahead.)
2-3clovesgarlicminced or pressed through a garlic press (1 tablespoon)
1/2cup dry white wine(I use Pinot Grigio)
1/2cupall purpose flour
5cupsturkey or chicken stock(low sodium)
2-3teaspoonschopped fresh thyme leaves
1/2 to 3/4tspdried Italian seasoning/herbs
2cupscooked shredded or small cubed turkey
1-1/2cupscooked wild rice(cooked according to package directions)
kosher salt and freshly-ground black pepper
fresh lemon juice, for serving (optional)
Cook pancetta in a large, heavy-bottomed pot over medium-high heat until fat is rendered and pancetta is crisp, 3-5 minutes. Use a slotted spoon to remove pancetta from the pot, drain it on paper towels, and set aside. You should have about 2 tablespoons of fat in the pan; if there's more, carefully drain it off.
Add butter to the pot and melt until foaming subsides. Cook onions, celery, and carrots for 5 minutes. Stir in mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook for 8-10 minutes, until mushrooms are starting to brown around the edges, carrots and celery are beginning to soften, and the mushrooms' released liquid has evaporated.
Add garlic and cook for 1 minute, until fragrant. Deglaze the pan with white wine and simmer until almost entirely evaporated, 2-3 minutes. Stir in the flour and cook for 1-2 minutes.
Stir in stock, thyme, and Italian seasoning. Bring to a boil, reduce heat, and simmer for 10-15 minutes, until vegetables are tender.
Remove 1-1/2 cups soup from the pot and puree in a blender or food processor. Stir puree back into the soup.
Stir in turkey, cooked wild rice, heavy cream, parsley, and reserved pancetta. Simmer for 5-8 minutes, until turkey is heated through, and the soup has thickened slightly. Season to taste with salt and pepper.
If desired, serve with a small squeeze of lemon juice and crusty bread for dipping. The soup will continue to thicken as it stands (and especially when refrigerated overnight). Thin with additional stock, as needed.
As written, this recipe makes a hearty, stew-like soup. If you prefer a thinner soup, increase stock to 6 cups.
If you're using leftover herb-roasted turkey, you might need to reduce the fresh thyme and Italian seasoning accordingly. Adjust the herbs to taste.
Substitute leftover roasted or rotisserie chicken breast for Creamy Chicken Wild Rice Soup.