You did it. The big day has come and gone. Everyone was fed – probably too much – and everyone left happy. Now, what are you going to do with all that leftover turkey? Keep it simple and fun with some sammies, or take it up a notch with a soup, like this leftover Turkey and wild Rice Soup.
- 1 medium onion chopped
- 2 medium carrots peeled & chopped
- 3 sticks celery chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning or more to taste
- 3 heaping tablespoons of flour
- 6 cups chicken broth
- 1 cup uncooked wild rice
- 2 cups (or more) cooked turkey meat shredded/cut up
- 7 ounces cremini mushrooms sliced
- Salt & pepper to taste
- 1/2 cup heavy cream
- Prep your onion, carrots, and celery. I do a rough chop because my cooking style can only be described as rustic.
- Add the oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and celery. Sauté for 7 minutes, stirring occasionally.
- Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes.
- Whisk in the chicken or vegetable broth until the flour is dissolved.
- Stir in the rice.
- Increase the heat to high and bring the soup to a boil. Once it’s boiling, cover the pot with the lid slightly ajar. Reduce the heat so it’s gently boiling for 15 minutes.
- If you haven’t already prepped the turkey and mushrooms, you can do it now.
- Add the turkey and mushrooms to the soup. Increase the heat again so it just comes to a boil, then reduce the heat so it’s simmering again, and continue cooking the soup for another 15-20 minutes or until the rice is tender. Keep in mind that wild rice has a bit of a chew to it, though, even when fully cooked. Be sure to cover with the lid slightly ajar.
- Stir in the cream (if using). Season soup with salt & pepper as needed.
Ryanne Harper, from Seed & Sow November 2023 Edition