Turkey and Wild Rice Soup
Homemade turkey stock and the addition of cream transforms this Turkey and Wild Rice Soup into a more filling meal. The flavors continue to develop, making the soup even better the next day. We love the flavor of wild rice, but 2 cups of cooked white rice works well, too.
Total Time: 20
Yield: 9 cups of soup
- 1/2 cup butter
- 2 stalks celery, thinly sliced
- 2 carrots, diced
- 1 medium onion, chopped
- 1/3 cup all-purpose flour
- 1-1/2 quarts Turkey Stock (or canned chicken broth)
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked chopped turkey
- 2 cups cooked wild rice
- 1 cup heavy cream
- 1 tablespoon chopped fresh parsley
InstructionsIn a Dutch oven or stockpot, melt butter. Add celery, carrots, and onion; cook, stirring constantly, over medium heat 5 minutes or until vegetables are crisp-tender. Stir in flour and cook, stirring constantly, 5 minutes. Add turkey stock and bring mixture to a boil.
Add salt and pepper; reduce heat and simmer 10 minutes. Add turkey, rice, cream, and parsley; cook until soup is thoroughly heated–do not boil.