This is a re-post recipe to create a Thanksgiving leftover soup. I’ve substituted turkey for chicken and tweaked a few ingredients. You will love the interpretation of this soup with its rustic, autumnal flavors. Simply saute a few vegetables, add turkey and then the stars…wild rice and a little Sherry. With its nutty, earthy flavor and chewy texture, the rice turns this soup into a rich hearty meal. Nutritionally, wild rice is as robust as the flavor. This rice is actually a grain and it contains almost twice the protein and fiber as brown rice, and is also high in B vitamins, zinc, potassium, phosphorous, magnesium, and gluten-free, all while being relatively low in calories.
Turkey and Wild Rice Soup
Serves 8
4 tablespoons unsalted butter
3 celery ribs, cut into 1/2-inch pieces
2 carrots, cut into 1/2-inch pieces, or MORE
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
Salt
Pepper
1/4 cup all-purpose flour
1 cup wild rice (5 ounces)
2 quarts chicken stock or low-sodium broth
2 cups water
4 cups bite-size pieces of turkey
1 cup heavy cream (optional…but delicious!!) 2 Tablespoons Sherry (optional, but necessary!!)
Garnish with fresh parsley and toasted slivered almonds
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the turkey and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream, sherry and season with salt and pepper as needed. Garnish with chopped parsley and almonds. Ladle the soup into bowls and serve.
MAKE AHEAD The soup can be refrigerated for up to 2 days. Reheat gently before serving.
Adapted from: Food and Wine/Amanda Johnson
