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Creamy Turkey & Wild Rice Soup

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Ingredients

  • Turkey broth
  • 2 onions, chopped
  • 1 celery rib, chopped
  • 1 smoked turkey or chicken carcass, cut into 4 pieces
  • 3 C white wine
  • 6 C chicken broth
  • 2 T unsalted butter
  • Soup
  • 1 C wilk rice
  • 2 carrots, peeled and chopped
  • 1/2 t dried thyme
  • 1/4 t baking soda
  • 1/4 C flour
  • 1 C heavy cream
  • 3 C chopped turkey or chicken
  • Salt and pepper

Details

Servings 8

Preparation

Step 1

1. For broth: Melt butter in large dutch oven over medium high heat. Cook onions, celery and turkey carcass until lighly browned, about 5 minutes. Add wineisk flour and cream in a bowl and chicken broth and simmer over medium low heat for 1 hour. Strain broth, discarding solids.
2. For soup: Wipe out dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
3. Whisk flour and ream in a bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper.

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