Turkey and Wild Rice Soup

Ingredients:

• 3 tablespoons unsalted butter
• 220 g of champignons, cut into 0.5 cm thick slices.
• 3 leeks (white and light green parts only), halved lengthwise and thinly sliced
• 3 carrots, sliced ​​0.5 cm thick.
• 2 tsp chopped fresh thyme
• 4 cups lightly salted chicken broth
• Zest of 1 lemon (cut into wide strips with a vegetable peeler) + 2 tsp lemon juice
• 3 bay leaves (preferably fresh)
• 12 oz cooked turkey (white and dark meat, skin removed), diced (about 3 cups)
• 1 cup wild rice mixture
• 6 cups spinach (about 200 g)

Preparation:

1. In a medium Dutch oven, melt 1 tablespoon butter over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well-browned, about 3 minutes. Reduce heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots, season with 1 teaspoon salt and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
2. Add the thyme and stir to evenly distribute the ingredients. Add the chicken broth, lemon zest, bay leaf, and 3 tablespoons of water. Bring to a boil, then reduce the heat to medium to maintain a gentle simmer. Add the turkey and wild rice; simmer until the rice is tender, 13-15 minutes.
3. Add the spinach and simmer until wilted, about 1 minute. Remove the bay leaf and lemon zest, add the lemon juice, and season with salt and pepper to taste. Ladle the soup into bowls.