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  • 1 tablespoon olive oil
  • 1 1/4 cups chopped yellow onion
  • 1 cup chopped carrot
  • 1/3 cup chopped celery
  • 2 cups sliced Shiitake or brown cremini mushrooms
  • 1/2 teaspoon dried thyme
  • 9 cups low-sodium chicken broth
  • 2 cups shredded roast turkey (about 8 ounces)
  • 2 cups cooked wild rice
  • 2 cups kale or spinach, torn in bite size pieces
  • 3/4 teaspoon salt
  • Freshly ground black pepper


  1. Heat olive oil in 4-quart saucepan over medium heat. Add onion, carrot and celery; saute until soft and translucent, about 4 minutes. Add mushrooms; saute 1 minute longer.
  2. Add thyme and chicken broth and bring to a boil. Add turkey, wild rice and kale. Bring to a boil, reduce heat and simmer 3 minutes. Add salt and pepper.
—Recipe by Cheryl Forberg

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The recipe was originally published as Roast Turkey Soup with Wild Rice and Mushrooms on

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