TURKEY WILD RICE SOUP
This is a great soup to use up that extra turkey. I tweeked this recipe a little, for my own use. I really like cream based soups, so this is right up my alley. Allreipes.com - J Novak
Provided by deb baldwin
Categories Turkey Soups
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Chop the carrot, celery, and onion into small pieces. (I like to put carrots and onion in my small food processer and mince.)
- 2. Select a large pot, and put in enough olive oil to just cover about 1/2 the bottom (you can alway add more if needed) Set on medium heat. Add minced carrot, celery & onion. Stir often and cook for about 10 minutes. Add chicken broth and 2 cups of water. Add rice (I like to use 1/2 wild rice and 1/2 white rice). Bring to a boil and simer until rice is tender, 35 to 40 minutes.
- 3. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
- 4. When rice is tender, melt the butter in a sauce pan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once into the melted butter. Cook, stirring, until smooth and bubbly. Stir in half-in-half (or caned milk) into flour mixture and cook until thickened, 2 minutes. Stir half-in-half/flour mixture into pot with the rice. Stir in bacon (sometimes I will add the bacon dripings too), turkey, and sherry. Heat through and serve.
- 5. This makes a pretty thick soup. To thin, add more broth or milk. Season to taste.
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