Wednesday, November 26, 2014

Turkey Talk


Are you already wondering what to do with your leftover turkey?  How about a hearty Turkey & Wild Rice Soup!  It's creamy, full of veggies, and darn tasty!  It comes together pretty easy and is great with a hunk of buttered cornbread. Enjoy!

TURKEY & WILD RICE SOUP
FOR THE RICE:
1 C wild rice
Chicken stock (don't use the water on the package instructions for the rice and use an equal amount of chicken stock)
1/2 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder

FOR THE SOUP:
2 carrots, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
3 C cooked, shredded turkey
Olive oil
1/4 C butter
1/2 C flour
1/4 C white wine
2 C chicken stock
4 C half & half
1 C frozen peas
3 cloves garlic, minced
Salt & pepper, to taste
1 teaspoon dried herbs (mixed or your choice)

Put the rice ingredients together in a pot.  Cook according to package instructions.  (You are using chicken stock in place of the water in the instructions, so don't add water).

For the soup, melt the butter in a large pot or dutch oven and drizzle in some olive oil.  Cook the onion, celery, and carrots until tender.  Deglaze the pan with the white wine and cook until most of the liquid is done.  Sprinkle the flour over the veggies and stir.  Add in the chicken stock and whisk.  Add in the remaining ingredients and the cooked rice.  Bring to a slight boil and cook, stirring constantly, until the soup is thickened.