Thanksgiving leftovers: Turkey soup two ways

November 29, 9:28 AMDenver Food ExaminerAndrea Spikes

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Now that you've made turkey stock, here are a couple of ways to use it in a hearty soup. What's that? You didn't make turkey stock? Well, that's forgiveable if you didn't cook a turkey to begin with or if you just didn't have the gumption to cook one more dish. And even if you're just hungry for soup, these are both satisfying and packed with flavor.

Cream of Turkey and Wild Rice Soup

Makes 4 servings, about 1 3/4 cups each

1 tablespoon extra-virgin olive oil

2 cups sliced mushrooms (about 4 ounces)

3/4 cup chopped celery

3/4 cup chopped carrots

1/4 cup chopped shallots

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups turkey stock (or reduced-sodium chicken broth)

1 cup quick-cooking or instant wild rice (or pre-cook equivalent regular rice)

3 cups shredded cooked turkey or chicken

1/2 cup reduced-fat sour cream

2 tablespoons chopped fresh parsley

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.

2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Turkey and Squash Soup

Makes 6 servings, about 1 1/2 cups each

This recipe calls for chopped leeks: to clean, chop them first, then strain in a colander under cold running water.

2 teaspoons canola oil

2 leeks, trimmed, thoroughly cleaned and chopped

1 red bell pepper, cored, seeded and chopped

3 cloves garlic, finely chopped

4 cups turkey stock (or reduced-sodium chicken broth)

1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes

2 tablespoons chopped fresh thyme (or 2 teaspoons dried)

1 1/2 teaspoons ground cumin

1 pound turkey pieces, cut into bite-size strips

2 cups frozen corn kernels

2 tablespoons lime juice

1/2 teaspoon crushed red pepper

Salt & freshly ground pepper

1. Heat oil in a large heavy pot over medium-high heat. Add leeks and pepper; cook, stirring often until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring constantly, 1 minute more.

2. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

3. Add turkey and corn; return the broth to a simmer. Simmer until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Gently warm the soup until heated through. Season to taste with salt and pepper.