Saturday, December 6, 2014

Recipe: Turkey and Wild Rice Soup

I'm probably a few days too late with this post but if you still have leftover Thanksgiving turkey and are wondering what to do with it, I highly suggest making it into this soup from (Or, you can plan ahead and keep some turkey from Christmas if you make it then too.)

We had everything on hand already except for the wild rice. I happen to be shopping at Cost Plus World Market and came across this grain and pasta medley. It was perfect for the soup. The surprise ingredient is the almonds and they give this soup a wonderful crunch. It's really delicious!

Serves 8

2/3 cup uncooked wild rice
2 cups water

6 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/3 cup all-purpose flour
4 cups turkey (or chicken) broth
1/3 cup shredded carrot
2 cups chopped cooked turkey
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup chopped slivered almonds
1/2 teaspoon lemon juice
3/4 cup half-and-half cream


  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
    *Alternatively, follow the instructions listed on the wild rice of your choosing.*
  2. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Gradually add the flour to the turkey broth and pour in the pot. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  3. Stir in the cooked wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

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