We never throw away our turkey carcass, after a holiday feast! This Turkey and Wild Rice soup is deliciously creamy. There's a bit of white wine added to the broth, for extra depth of flavor. While we love turkey sandwiches, this soup is a great alternative-- and, it's so comforting.
Course Main Course, Soup
Cuisine American
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Servings 6servings
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the Turkey Broth
2tablespoonsunsalted butter
2onionschopped
1celery ribchopped
1turkey or chicken carcasscut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
3cupswhite wine
6cupslow-sodium chicken broth
For the soup:
1cupwild rice
2carrotspeeled and chopped
½teaspoondried thyme
¼teaspoonbaking soda
¼cupall-purpose flour
1cupheavy cream
3cupschopped 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