Recipe for Turkey Soup with Wild Rice and Mushrooms 
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Yield:
1
Ingredients:
Amount Ingredient
This simple soup gets an earthy backbone from dried mushrooms and wild rice.
When you serve it, scoop low into the pot because all of the rice sinks to the
bottom.
1 oz dried mushrooms, such as porcini or shiitake
3 tbl vegetable oil
3 x onions, diced
3 x carrots, diced
5 x celery ribs, diced
3 x cloves garlic, chopped
2 x bay leaves
1 tsp dried thyme or 1 tablespoon chopped fresh thyme
3/4 cup wild rice
10 cup unsalted chicken broth or turkey stock
1/2 lb boneless, skinless roasted turkey (5 cups chopped)
Instructions:
Instructions: Put the mushrooms in a bowl and add 3 cups very hot water. Let soak for about 30 minutes.

Meanwhile, heat the oil in a Dutch oven. Add the onions, carrots and celery.

Cook vegetables over low heat for 10 to 12 minutes, until tender. Stir in the garlic, bay leaves and thyme, and saute for a few minutes longer.

Remove the mushrooms from the soaking liquid. Squeeze dry and chop them.

Strain the soaking liquid through a coffee filter.

Add the wild rice, mushrooms, mushroom soaking liquid and broth to the Dutch oven. Bring to a boil, cover, then reduce the heat and simmer for about 40 minutes, stirring occasionally, until the rice is just about tender. Add the turkey, then simmer for 10 to 15 minutes. Season with salt and pepper.

Freezing note: Let the soup cool to room temperature, then freeze in airtight containers. Count on 6 cups to serve 4.

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