| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced 1/4 inch thick
- 3 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
- 3 carrots, sliced 1/4 inch thick
- Kosher salt and freshly ground pepper
- 2 teaspoons chopped fresh thyme
- 4 cups low-sodium chicken broth
- Zest of 1 lemon (removed in wide strips with a vegetable peeler), plus 2 teaspoons lemon juice
- 3 bay leaves (preferably fresh)
- 12 ounces cooked turkey (white and dark meat; skin removed), cut into cubes (about 3 cups)
- 1 cup wild rice blend
- 6 cups baby spinach (about 7 1/2 ounces)
Instructions
- Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
- Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
- Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.
Nutrition Facts
| Calories | 490 |
| Total Fat | 15 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 109 milligrams |
| Sodium | 728 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 7 grams |
| Protein | 38 grams |
| Sugar | 7 grams |
Reviews
Made it twice. The first time I added too much rice so it became a rice dish. The second time I made some adjustments and got the rice correct. Both times it was yummy. Adjusted the spices as needed each time.
Really good but I read previous reviews and made some adjustments- homemade turkey broth, thyme, sage, 4 leeks instead of 3, dried porcinis.
I followed the recipe exactly as it is written. It’s not bad, but it’s not tasty. I won’t be making it again.
This soup is very good and easy, especially with Thanksgiving leftovers. I used leftover turkey, turkey broth made from the Thanksgiving carcass, plus some boxed chicken broth, and two boxes of Ben’s Wild Rice (seasoning packet discarded).
This was amazing! Perfect after Thanksgiving!! I sautéed yellow onion with mushrooms and used celery in place of leeks, as I had this on hand. I also added one cup extra of chicken broth to use up what was in my fridge as well as the 4 cups broth. I still used 3 cups water. Wow! So flavorful and delicious. We will make this over Thanksgiving weekend every year!!