Autumn Wild Rice Turkey Soup (Print Version)

# Ingredients:

01 - 6 cloves garlic.
02 - 1 onion, any color.
03 - 2-3 stalks celery.
04 - 4-5 large carrots.
05 - 8 ounces mushrooms, any variety.
06 - 4 tablespoons olive oil, divided.
07 - 3/4 teaspoon kosher salt, divided.
08 - 1/2 teaspoon pepper, divided.
09 - 1 cup wild rice.
10 - 7 cups low-sodium chicken broth.
11 - 4 cups leftover turkey or chicken.
12 - 4-5 sprigs fresh thyme or 1/2 teaspoon dried.
13 - 1-2 sprigs fresh rosemary or 1/2 teaspoon dried.

# Instructions:

01 - Mince garlic, onion, and celery. Slice carrots and mushrooms evenly. Cut turkey into large chunks.
02 - Sauté mushrooms with salt and pepper in 2 tablespoons oil for 10 minutes until fragrant. Remove and set aside.
03 - In same pot, sauté garlic, onions, celery in remaining oil. Add carrots and seasonings. Cook 5-6 minutes.
04 - Stir in rice, broth, herbs and remaining salt. Bring to boil, reduce heat, cover and cook 45 minutes until rice is tender.
05 - Add turkey and reserved mushrooms. Simmer 5 minutes more. Remove herb sprigs before serving.

# Notes:

01 - Can make vegetarian by omitting meat and using vegetable broth.
02 - Add cream or coconut milk for creamy version.
03 - Can add leafy greens at end of cooking.

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