Name: Turkey and Wild Rice Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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)

Directions

Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

Photograph by Ralph Smith

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