Cook over low heat for.

Turkey wild rice kale soup. Ladle the soup into bowls. Sprinkle each serving with parsley and parmesan, if using, and serve. Web ingredients used leftover turkey (see substitutions below) kale canned diced tomatoes onions + garlic celery carrots olive oil italian seasoning salt + pepper turkey or chicken broth white beans (skip out on these for paleo and whole30) substitutions turkey:

It's made in a dutch oven and dairy free! Add oregano and garlic and stir for about a minute. Season to taste with salt then add the rice.

Web jump to recipe print recipe this autumn wild rice soup recipe is made with mushrooms, carrots, and leftover turkey or chicken. This autumn wild rice soup is perfect during the cool fall months, or anytime, really. In a large pot over medium heat, add the olive oil, garlic, and onions.

Web but the instructions to make this soup are easy to follow. To a large stock pot or dutch oven, add the olive oil onions, carrots, celery, and saute for a few minutes. It's made with hearty and healthy ingredients and is totally warming.

Slowly pour in the broth, stirring as you go. Bring soup to a simmer. 3 cloves of garlic minced 2 shallots diced

You can use leftover turkey for this recipe. Add onions, carrots and celery and cook, stirring often,. Add the celery, carrots, mushrooms, pepper, and dried herbs.