Ingredients 

• Butter or Oil: 2 tablespoons
• Aromatics (Mirepoix): 1 cup diced onion, 1 cup diced carrots, 1 cup diced celery
• Seasoning: 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt, and black pepper to taste
• Flour (for Roux): 1/2 cup all-purpose flour
• Broth: 6 cups turkey or chicken broth (or use leftover turkey stock or gravy!)
• Dairy (for Creaminess): 1 cup heavy cream or half-and-half (milk can be used for a lighter version)
• Wild Rice: 2 cups cooked wild rice
• Leftover Turkey: 2-3 cups shredded or diced cooked turkey
• Splash of Sherry for a bit of acid. (Sherry adds an acidic quality that balances rich or heavy ingredients.)

Feel free to swap ingredients and measurements based on what you have—it’s always delicious!

Note on Wild Rice:

Wild rice takes about 45-60 minutes to cook.

 If you don't have leftovers, start by cooking 1 cup of dry wild rice according to the package directions; it yields about 3 cups cooked.

 Instructions

1. Sauté the Vegetables

In a large pot or Dutch oven, melt the butter or oil over medium heat.

Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions are translucent.

Stir in the thyme and rosemary, along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook for 1 minute until fragrant.

2. Make the Roux and Thicken

Sprinkle the flour over the sautéed vegetables. Stir constantly for 1-2 minutes. This is called the roux and will thicken the soup.

Slowly pour in the turkey or chicken broth, whisking constantly to prevent lumps.

Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the soup thickens slightly to a creamy consistency.

3. Add Leftovers and Finish

Reduce the heat to low. Stir in the cooked wild rice and the leftover turkey.

Pour in the heavy cream or half-and-half. Stir everything gently to combine. (Don't forget the splash of Sherry)

Let the soup simmer for another 5-10 minutes, just until the turkey is heated through. Do not let the soup boil once the cream has been added, as it can curdle.

* Don't forget to taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.

4. Serve

Ladle the hot soup into bowls.

Garnish with a sprinkle of fresh parsley or a dash of black pepper, if desired.

This soup is excellent served with leftover dinner rolls or a side of crusty bread for dipping!