This creamy dairy-free soup recipe is a great way to use up leftovers from your Thanksgiving meal! As you carve your whole turkey on Thanksgiving, have a large stockpot near you to toss the bones and skin into, along with any leftover vegetables and herbs from the roasting pan. Pull all of the meat from the bones and store the leftovers in your fridge until you are ready to use them. Use the turkey carcass for making a homemade stock; this creates the richly flavored base for this soup. While the stock is simmering, cook a pot of wild rice, then proceed with the recipe. It may seem time-consuming at first, but most of the time required is letting the stock and soup slowly simmer away on the stove unattended.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
5
celery stalks
chopped
4 large
carrots
sliced into rounds
8 ounces
white button mushrooms
thinly sliced
12 cups
turkey stock
2 teaspoons
dried thyme
½ teaspoons
black pepper
4 cups
chopped
cooked turkey
3 cups
cooked
wild rice
2 cups
cashew milk
4 cups
thinly sliced
lacinato kale
½ cups
chopped
parsley
