I got one more Thanksgiving thing to do, and then I will have it all out of my system.
We ordered a smoked turkey from Greenberg Smoked Turkey, Inc. (FYI, this is not a paid sponsorship, we actually love their turkey.) As such, we saved a turkey leg specifically for this soup recipe. I guess you can say this is also part of our Thanksgiving tradition, as this soup hasn’t let us down in all the years we have made it. I will say this, we prefer swapping out the white wine for a very dry rosé, as it adds a depth that you don’t get with the white. Anyway, give it a shot
Creamy Turkey and Wild Rice Soup
Ingredients
For the Turkey Broth
- 2 tablespoons unsalted butter
- 2 onions chopped
- 1 celery rib chopped
- 1 turkey or chicken carcass cut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
- 3 cups white wine
- 6 cups low-sodium chicken broth
For the soup:
- 1 cup wild rice
- 2 carrots peeled and chopped
- ½ teaspoon dried thyme
- ¼ teaspoon baking soda
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 3 cups chopped cooked turkey
- Salt and pepper
Instructions
For the turkey broth:
- Melt butter in large Dutch oven over medium-high heat.Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
For the soup:
- Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.Stir in turkey broth, carrots, thyme, and baking soda and bring to boil.Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
- Whisk flour and cream in bowl until smooth.Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.
Notes
Recipe source: Cooks Country Magazine, October / November 2007 issue
