You can use left over turkey from Thanksgiving and Christmas to make this heart and home warming soup.

Ingredients:

• 1/2 cup wild rice, cooked according to package
• 2 tsp olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp dill
• 1-2 cloves of garlic diced
• 2- 3 celery stalks, chopped small
• 1 leek chopped
• 1 onion, diced small
• 1 tsp rosemary
• 1 tsp dried sage
• 1/4 cup of chopped (squares) pumpkin
• 1 potato cut in 4 fours
• 1 parsnip chopped
• 1 turnip chopped
• 1 large carrot chopped
• 1/4 cup mushrooms chopped
• 6 cups turkey or chicken stock
• 1 1/2 cups finely chopped kale
• 2 cups cooked turkey or chicken, cut small
• 1/4 chopped parsley

Directions:

1. In a large soup pot over medium heat, put olive oil, celery, onions, and sage.  Saute celery and onions until soft, approximately 4 or 5 minutes.
2. Add the stock and cabbage.  Stir through and turn heat down to low.
3. Cover pot loosely and simmer for 25 to 30 minutes or until the cabbage is soft.
4. Add the turkey, cooked wild rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
5. Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings to taste.