Thanksgiving Blessings Again

Are you still wondering what to do with the leftover turkey and squash from Thanksgiving? I had fun mixing together the leftovers from the fridge, plus a few extra ingredients, to make soup the Friday after Thanksgiving and it was yummy!

Thanksgiving Blessings Soup
1 onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 1/2 cups chopped mushrooms
1 tsp olive oil
1 bay leaf
4 cups turkey stock (or chicken broth)
2 TBSP leftover gravy
3/4 cup wild rice (uncooked)
1 1/2 cup squash puree (just put leftover squash in blender with some broth)
1 1/2 cup cooked turkey, cut into small, bite-size chunks
(My turkey had an herb rub on it, so I didn't add other spices to the soup, but you could add 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp sage to the soup if you wish)

In stockpot, saute' onion, celery and garlic in oil until softened, then add mushrooms and saute' some more. Add turkey stock, gravy, bay leaf, desired herbs and rice. Bring to boil and cook above a simmer for 1 hour, or until wild rice is cooked. Remove bay leaf. Add squash puree and turkey. Heat until cooked through.