Recipe via Butterball Turkey

Making turkey soup from your leftover Thanksgiving turkey is a wonderful way to extend the holiday flavors and enjoy a comforting meal. Choose a few aromatic vegetables like onions, carrots, and celery, along with some herbs like thyme and bay leaves. Saute and then add the broth, turkey, wild rice, cream and sherry. This hearty soup is perfect for warming up on a chilly day and makes excellent use of your leftover Thanksgiving turkey. Enjoy the deliciousness in every comforting spoonful!

Wild Rice and Turkey Soup

Total Time  30 minutes
Calories Per Serving 323

INGREDIENTS

1 tablespoon vegetable oil
1 cup finely chopped carrots
1 cup finely chopped onions
½ cup finely chopped celery
2 cloves garlic
2 cups chopped leftover cooked BUTTERBALL® Turkey
2 cups cooked wild rice
2 cans (about 14 ounces each) chicken broth
¼ teaspoon salt
¼ teaspoon black pepper
2 cups whipping cream
2 tablespoons dry sherry

DIRECTIONS

1. Heat oil in large saucepan over medium-high heat. Add carrots, onion, celery and
   garlic. Cook and stir 5 minutes or until vegetables are tender.
2. Stir in turkey, rice, broth, salt and pepper. Cook 10 minutes, stirring occasionally.
3. Stir in cream and sherry. Cook until heated through, stirring occasionally. Serve
   immediately.