Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes

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 (as well as entire turkey carcass), along with any leftover vegetables and herbs from the roasting pan. Pull all of the meat from the bones and store leftovers in your fridge until you are ready to use it. 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.

Preparation Note

You'll need a pot of freshly made Turkey Stock for this recipe. This will take a few hours to simmer. While your turkey stock is simmering, cook 1 cup of wild rice as well. 

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