Turkey, Mushroom, and Wild Rice Soup

Serves 8 / Sautéed vegetables and a hint of smoky paprika make this light broth extra flavorful. Prep tip: This tastes best with a homemade stock (see “How to Make Turkey Stock”). It’s even better after sitting in the fridge for a day or two, and it freezes well.

2 tablespoons extra-virgin olive oil
1 yellow onion, diced
1 stalk celery, diced
1 leek, white and green parts, diced
1 portobello mushroom cap (gills and stem discarded), diced
1/2 pound button mushrooms, diced
1/4 pound shiitake mushrooms (stems discarded), diced
1 teaspoon sea salt
1/4 teaspoon Spanish smoked hot paprika
1/4 teaspoon freshly ground black pepper
1/2 cup tawny port or dry sherry
8 cups low-sodium turkey stock
1/2 cup wild rice, rinsed
1 cup diced roasted turkey meat
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley

1. Heat olive oil in a large pot over medium-high heat. Add onion, celery, and leek. Stir until vegetables soften and release aroma, 8 minutes. Stir in mushrooms, salt, paprika, and pepper. When liquid from mushrooms is nearly absorbed (about 15 minutes), add port or sherry and stir well. Add stock and bring to a boil. Add wild rice and stir. Reduce heat to a simmer, cover, and cook about 30 minutes, or until rice is tender. Stir in turkey, vinegar, and parsley; add salt and pepper to taste. Warm through and serve.
PER SERVING: 153 cal, 4g fat (3g mono, 0g poly, 1g sat), 15mg chol, 11g protein, 16g carb, 2g fiber, 375mg sodium