Turkey Wild Rice Soup II

This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.

INGRIDIENT

⅔ cup uncooked wild rice

2 cups water

6 tablespoons butter

¼ cup finely chopped onion

¼ cup finely chopped celery

⅓ cup all-purpose flour

4 cups turkey broth

⅓ cup shredded carrot

2 cups chopped cooked turkey

½ teaspoon kosher salt, or to taste

½ teaspoon ground black pepper, or to taste

¼ cup chopped slivered almonds

½ teaspoon lemon juice

¾ cup half-and-half cream

DIRECTION

Step: 1

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.

Step: 2

Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.

Step: 3

Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

NUTRITION FACT

Per Serving: 252 calories; protein 14.3g; carbohydrates 14.4g; fat 15.2g; cholesterol 60.9mg; sodium 794.5mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb