Creamy Turkey & Wild Rice Soup

By á-4776

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

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.