Turkey Wild Rice Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2 garlic cloves, finely diced
• 1 teaspoon fresh thyme, finely chopped
• 1 cups (125 g) sliced mushrooms
• 1 cup (185 g) wild rice (or wild rice mix)
• 1 bay leaf
• 6 cups (1.5 liters) low-sodium chicken stock
• 1 lb (450 g) cooked turkey, cuto into 1-inch pieces or shredded
• 1/2 cup (125 ml) coconut cream
• A handful of fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Heat the olive oil in a large pot...: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for 5-6 minutes until they become soft and the onions are translucent.

2. 2

   Stir in the garlic and fresh thyme. Cook...: Stir in the garlic and fresh thyme. Cook for another minute until the garlic is fragrant.

3. 3

   Add the sliced mushrooms to the pot and...: Add the sliced mushrooms to the pot and cook for a few minutes, until the mushrooms start to release their moisture and brown slightly.

4. 4

   Stir in the wild rice, making sure to...: Stir in the wild rice, making sure to combine it well with the other ingredients. Add the bay leaf and pour in the chicken stock. Bring the mixture to a boil.

5. 5

   Once the soup is boiling, reduce the heat...: Once the soup is boiling, reduce the heat to a simmer and cover the pot. Let the soup simmer for 30-40 minutes, or until the rice is tender.

6. 6

   Remove the bay leaf, then add the cooked...: Remove the bay leaf, then add the cooked turkey pieces and half a cup of coconut cream to the soup. Stir well and continue to simmer for another 10 minutes to ensure the turkey is heated through.

7. 7

   Stir in the fresh parsley, adjust the seasoning...: Stir in the fresh parsley, adjust the seasoning to taste and serve hot, with some extra chopped parsley on top if you like.