It’s the season for comfort food, and this recipe is just that. It’s full of veggies, seasoned wild rice, and chunks of roasted turkey – all blended in a smooth and creamy broth. This was the perfect dinner on a very cold, very windy winter day.
As you might recall, I used the remains of our Christmas turkey to make stock the following day. I then put the stock, along with some left-over turkey, into the freezer so that I could use it for subsequent meals…like this!
This soup came together pretty quickly on the stove, but it had so much great flavor you would have thought that it was simmering all day. Pure comfort in a bowl!
Here’s the recipe:
Turkey and Wild Rice Soup
- 3 Tablespoons butter
- 1 small onion diced
- 2 small carrots diced
- 2 celery stalks diced
- 2 teaspoons minced garlic
- ¼ cup flour
- 2 ½ cups chicken or turkey stock
- 2 cups cooked chopped turkey
- 2 cups cooked wild rice
- 1 cup half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish
- In soup pot or large saucepan, sauté onion, carrot, celery, and garlic in butter until tender (about 4 minutes).
- Add flour and whisk together, cooking for about 1 minute.
- While continually whisking, slowly pour stock into pot. Bring to boil, stirring regularly.
- Reduce heat to low, add turkey, and simmer for about 15 minutes, stirring regularly.
- Stir in rice and half-and-half and heat just until warm. Season with salt and pepper, to taste.
- Ladle into bowls and garnish with fresh parsley.