SERIES: soup and turkey & wild rice

This is a wonderful soup recipe and can come together very quickly if you’ve already made wonderfully, rich turkey broth and have leftover turkey meat.  If you find yourself away from home – either traveling for vacation or away for the holidays visiting family, sometimes it’s nice to come home to an easy, nourishing meal like a from scratch soup.  We made this soup earlier this week after returning from visiting my family for Christmas.  Although we hadn’t just made turkey, I had vacuumed packed the turkey wing meat leftover from making turkey stock for thanksgiving.  In the freezer, I had a quart of gelatinous, rich turkey stock and 1-2 pounds of pulled turkey wing meat.  I supplemented the turkey stock with homemade chicken stock, and the meal came together in an hour with very little work.  You can also substitute chicken for turkey as it relates to both the meat and the stock in this recipe – so it’s versatile all year long.

Yield: 4-6 Servings

Turkey & Wild Rice Soup

This is a wonderfully rich, dark-ambered soup broth with leftover turkey meat and wild rice. A great soup recipe to have in your collection during the holidays especially.

Print

Ingredients

• 3 TBSP butter
• 3 TBSP olive oil
• 1/2 cup onion, chopped
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 4 TBSP flour (or 3 TBSP cornstarch slurry for Gluten Free)
• 2 quarts turkey (or chicken) stock (see note)
• 2 TBSP soy sauce
• 2 bay leaves
• 1 cup wild rice
• 1 LB leftover turkey meat, chopped or shredded
• 1 TBSP fresh thyme, chopped
• 1 TSP sea salt
• 1 TSP ground black pepper

Instructions

In a large pot, melt butter and add olive oil over medium heat. Add the onion, carrot, and celery and cook until soft - about 10 minutes. Add the garlic and cook for a few minutes longer. Add the white wine and simmer until mostly reduced. Next, add the flour and cook until slightly golden. If using the cornstarch slurry, add after the stock.

Next, add the turkey stock, soy sauce, and bay leaves. Turn the heat up to medium high and bring to a strong simmer. Once near a boil, turn the heat back down and maintain a simmer. Add wild rice and cook for 35 minutes. Once rice is cooked through, add the turkey meat, thyme, salt and pepper. Cook for an additional 20 minutes.

Notes

Inspired by: mountainmamacooks.com

For Stock: See my recipe "Full-bodied, Deep Amber Roasted Chicken (or Turkey) Stock"