- Total: 40 min
- Active: 30 min
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving
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
Transform your leftover holiday turkey into this hearty, comforting soup packed with nutty wild rice, earthy mushrooms, and fresh spinach. Ready in just 40 minutes, it's the perfect easy dinner to warm you up and inspire cozy nights in the kitchen!
- 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)
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- Melt 1 tablespoon of the butter in a medium Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until nicely browned, around 3 minutes. Lower the heat to medium, add the remaining 2 tablespoons of butter, and let it melt fully. Stir in the leeks and carrots, then season with 1 teaspoon of kosher salt and several grinds of fresh pepper. Cook while stirring now and then until the leeks soften up, about 3 minutes.
- Stir in the thyme to blend the flavors. Pour in the chicken broth, lemon zest strips, bay leaves, and 3 cups of water. Bring the mixture to a boil, then lower the heat to medium for a steady simmer. Add the cubed turkey and wild rice blend; continue simmering until the rice becomes tender, 13 to 15 minutes.
- Stir in the baby spinach and simmer briefly until it wilts, about 1 minute. Remove the bay leaves and lemon zest, then mix in the lemon juice. Adjust seasoning with additional salt and pepper as needed. Ladle the soup into serving bowls and savor every flavorful bite!
Photograph by Ralph Smith
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