Turkey Soup With Fall Vegetables and Wild Rice

Note: This recipe serves a small army of house guests.

1/4 cup olive oil

1 cup carrots, diced

1 cup onions, diced

1 cup leeks, diced

1/2 cup turnips, butternut squash or rutabaga, diced

1/2 cup mushrooms, chopped

2 garlic cloves, chopped

2 bay leaves

2 sprigs thyme

6 quarts turkey stock

1 cup cooked wild rice

1 cup raw potatoes, diced

2 cups turkey meat, shredded

2 teaspoons parsley, chopped

Salt, cracked pepper

1. Heat the olive oil in a soup pot; add all of the vegetables, garlic, bay leaf, and thyme. Cook over medium-high heat until soft, about 10 to 15 minutes.

2. Add the turkey stock to the vegetables, and bring to a simmer.

3. Add the cooked wild rice and diced potatoes; simmer until the potatoes are cooked, about 25 minutes.

4. Add the turkey meat and chopped parsley; simmer for 5 minutes. Adjust seasoning with salt and cracked pepper, remove the thyme and bay leaves and serve.

-- Jason Berthold, chef, RN74