Turkey Wild Rice Soup | Heather Carey

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 3 large carrots, diced small
• 3 celery stalks, diced small
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 2 cups diced butternut squash (feel free to use frozen)
• 1-pint shitake mushrooms, sliced
• 2 cloves garlic, minced or pressed
• 1 tablespoon fresh grated ginger
• 6 cups homemade turkey stock, or low-sodium chicken broth
• 1 small bunch collard green, tough stems removed and sliced (feel free to use frozen)
• 2 cups cooked wild rice
• 2-3 cups diced turkey breast