I checked this book out of the library again for this recipe, and we all love it! In fact, I didn’t take a picture before we sat down to eat, and after dinner, it was all gone. So, no picture for now, and although this is more of a fall or winter recipe, I have to record it before I forget it! I got it from the great little book, Farm Cooks in the Kitchen.
Creamy Turkey and Wild Rice Soup
- 5 T. butter (1 T. for sauteing, 4 T. for cream sauce)
- 1/3 c. diced celery (I doubled this)
- 1/2 c. carrots (I also doubled this)
- 1 small onion (finely chopped, about 1/2 c.)
- 4 c. chicken broth (1-32 oz. carton)
- 1 c. water
- 3/4 c. wild rice
- 2 c. cooked turkey (diced, about 1 pound)
- 6 T. all-purpose flour
- 1/4 t. ground poultry seasoning (I used Trader Joe’s Seasoning Salute)
- 1 1/4 c. half and half
- 2 T. white wine (optional, but soooo good with it!)
- 3 slices bacon (cooked and crumbled)
- 1/4 t. salt
- 1/8 t. ground black pepper
Make the soup:
Melt 1 tablespoon of the butter in a large stockpot over medium-high heat. Add the celery, carrots, and onions, sauteing until softened – about 5 minutes. Stir in the chicken broth, water, wild rice, and turkey. Bring to a boil; then lower the heat, cover, and simmer for about 40 minutes, stirring occasionally.
Make the cream sauce:
Meanwhile, melt the remaining 4 tablespoons butter in a saucepan over medium heat. Mix the flour and poultry seasoning together in a small bowl and then add to the butter; cook for 1 minute, stirring constantly. Stir in the half-and-half and cook until slightly thickened – about 1 minute. Stir the sauce into the soup. Stir in the white wine, bacon, salt, and pepper. Serve.
Yield: Only enough for my family of seven (six eaters) to have once!