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Creamy Wild Rice and Turkey Soup
PAIR WITH
Ba
(PAGE 153)
I wrote this recipe for my “Simply Affordable” column in the
Oregonian
newspaper as a way to use up post-Thanksgiving turkey, but I ended up loving the creamy, whole-grain soup so much, it’s in regular rotation in our house now. If you don’t have leftover turkey meat, roasted turkey breast or smoked turkey from the deli department will work. Ask them to cut you a thick slab, so you can cut it into bite-size cubes at home. The soup can be made vegetarian by omitting the meat and using vegetable broth. Just throw a few diced red potatoes into the soup with the wild rice, and you’ve got a hearty meat-free chowder. I like to dip wedges of crispy Ba
(page 153)
into this soup; sage and wild rice are always good partners
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
40
MINUTES
2 Tbsp unsalted butter
1 medium onion, finely chopped
2 celery stalks, thinly sliced
2 medium carrots, peeled and finely chopped
1
1
/
2
cups [130 g] sliced cremini mushrooms
1 Tbsp chopped fresh savory, or
1
/
2
tsp dried savory
1
/
2
cup [120 ml] dry sherry or dry white wine
5 cups [1.2 L] chicken broth
(see page 17)
3
1
/
2
cups (1 lb/455 g) chopped roasted turkey breast
1
1
/
2
cups [240 g] cooked wild rice, homemade (see Get Ahead) or store-bought (available in the freezer section of some grocery stores)
1 bay leaf
1
/
2
cup [70 g] all-purpose flour
1 cup [240 ml] heavy cream
1 Tbsp freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
1.
Melt the butter in a large soup pot or Dutch oven over medium-high heat.
Add the onion, celery, carrots, mushrooms, and savory and sauté until the onion is translucent, about 8 minutes.
2.
Add the sherry to the pot and cook, scraping up browned bits on the bottom of the pan, until the sherry has mostly evaporated, about 1 minute.
Add 4 cups [960 ml] of the chicken broth, the turkey, wild rice, and bay leaf and bring to a simmer.
3.
Place the flour in a medium bowl, and gradually whisk in the remaining 1 cup [240 ml] broth.
Continue whisking until the mixture is smooth.
4.
Add the flour mixture to the soup and bring to a simmer, stirring frequently.
Reduce the heat to low, cover, and cook, stirring frequently, until the soup has thickened and the vegetables are tender, about 10 minutes.
Add the cream and lemon juice and season with salt and pepper.
5.
Ladle the soup into bowls and serve immediately.
GET AHEAD:
Wild rice is easy to make and freezes well. Follow the package cooking instructions and store the cooked and cooled rice in an airtight container in the refrigerator for up to 4 days or in zip-top freezer bags in the freezer for up to 3 months.
Store the soup in airtight containers in the refrigerator for up to 4 days or in zip-top plastic freezer bags in the freezer for up to 3 months. Defrost in the refrigerator overnight and reheat gently, covered, over low heat until hot.