Cream of Wild Rice and Turkey SoupOle & Shaina Olmanson
Thanksgiving is over, and there are probably quite a few turkey leftovers and even, perhaps, a giant bird carcass lying around and taking up space in the fridge. Don’t fret. This is a very good thing. Leftover turkey is perfect for making turkey stock and soups, and I don’t know about you, but when the weather gets cold and I’m out running around chasing Black Friday deals, soup is exactly what’s on my mind.
My favorite turkey soup to make from leftovers is cream of turkey and wild rice. It’s creamy and comforting. Plus, if you made a rice or wild rice dish for Thanksgiving, you can use that leftover rice for the soup as well.
Cream of Wild Rice and Turkey Soup
4 tablespoons butter
2 cups mirepoix (diced onions, celery and carrots)
1/2 cup sliced mushrooms
1/4 cup flour
3 cups turkey stock
¼ cup dry white wine or sherry
1 cup cooked wild rice (white or brown rice can also be used if no wild rice is available)
1 cup leftover turkey, diced
In a large stockpot over medium heat, melt one tablespoon of butter. Add in onions, celery, carrots and mushrooms. Sauté for ten minutes until vegetables are tender and onions are translucent. Add in the remaining butter. Stir to melt. Whisk in flour and cook for 3 minutes, stirring frequently until the roux turns a golden brown.
Slowly whisk sherry and then chicken broth into the roux until there are no lumps remaining. Add in rice and turkey. Allow to simmer 20 minutes or until heated through. Taste and season with salt and pepper. Serve it up with some leftover rolls or bread from Thanksgiving for the perfect leftover meal.