Ingredients
- 4 tbsp butter
- 5 stalks of celery
- 3 large onions diced
- 1 1/2 tbsp Splendor Garden Seasoning Salt
- 8 cups water
- 5 carrots
- 6 mushrooms diced
- 4 tsp fresh or dried Splendor Garden Organic Thyme (half if using dry)
- 2 tsp Splendor Garden Organic Rosemary
- 1 tbsp Splendor Garden Organic Parsley
- 2 tbsp Splendor Garden Organic Garlic Pepper Blend
- 2 cups chopped leftover turkey
- 1 cup wild rice
- 8 cups turkey broth - low sodium
Instructions
Chop onions and brown in a large dutch over medium with butter. After onions brown slightly, add chopped onions, carrots, and mushrooms. Cook for 5 minutes for flavours to develop.
Add broth, chopped leftover turkey, rice, and herbs and spices. Heat over medium for 40 minutes or until rice is tender. Wild rice adds extra colour and fibre to this recipe. This soup is so warm and filling. Using homemade bone broth adds additional depth and flavour
Making Bone Broth in the Instant Pot is super easy and will create an unbeatable flavour. Simply mix bones, water, and two tablespoons of apple cider vinegar and heat several hours. Good bone broth will gel when cooled.
