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Time for another soup using leftovers from Thanksgiving.  This time it is Creamy Mushroom Turkey Orzo Soup.  This is real comfort food.  Turkey and mushrooms are a natural together.  The orzo is a great noodle to add to your soup.  And use coconut milk to add the creaminess without the dairy.
This Thanksgiving more than any other has excited me and encouraged me to make turkey more often. Â I love turkey and the fixings. There is so much you can do with leftovers. Â Your only limitation is your own creativity. Â If you have a recipe block, just google and find a new recipe to try.
Ingredients:
1/2 – 1 tsp Kosher salt
1/2 – 1 black pepper
1 ground thyme
1 white pepper
1 dried chives
1 tbsp celery salt
1 tbsp canola oil
1/2 of a yellow onion, chopped
1 package crimini mushrooms
3/4 cup of Orzo
1 – 13.5 oz can of coconut milk
2 – 3 cups of turkey
Directions:
Heat the canola oil in a pot. Â Add the onions and mushrooms and cook until soft, 5 minutes.
Remove the onions and mushrooms from the pot and toast the orzo.
Add the stock to the orzo.
Add the onion and mushroom back to the pot and cook for 10 minutes.  Test the orzo to make sure it is soft.
Add in the coconut milk.
Add in the turkey. Â Simmer for another 15 – 20 minutes.
Serve and enjoy!
Your soup look truly wonderful! Sadly It’s hard to get Turkey and Orzo here- even if I could get it, the price will be so expensive.
I love those big chunks of mushrooms, the coconut milk and the thyme in this. My old mushroom recipe may bite the dust after I try this one.