Quick Turkey and Rice Soup

from Martha Stewart Living, November 2008
adapted by Karen Lonergan

serves 6

4 tablespoons unsalted butter
2 medium leeks, white and light green parts only, thinly sliced
crosswise and rinsed well
4 stalks celery, cut into 1/4-inch dice
2 medium parsnips, cut into 1/4-inch dice
2 medium carrots, cut into 1/4-inch dice
1/2 teaspoon salt
1/2 teaspoon black pepper
8 cups turkey stock, or more if desired
1 tablespoon Worcestershire sauce
3 cups shredded cooked turkey
2 cups cooked brown rice
juice of one lemon

Melt butter in a medium saucepan over medium-high heat. Add leek, celery, parsnip, carrot, salt, and pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.

Add stock and Worcestershire sauce, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 10 minutes. Stir in turkey and rice, and cook until heated through. Add lemon juice and more salt and pepper to taste. Serve immediately.

This is a perfect dish for the weekend after Thanksgiving, and it is especially good made with homemade turkey stock. All you need to go with it is a nice salad and good bread.