Turkey and Wild Rice Soup*

By mamapig

Ingredients

• 1 cup wild rice
• 4 cups water
• 1-1/4 tsp. salt
• 4 Tbs. butter
• 1 onion, chopped
• 3 cups sliced mushrooms
• 1/2 cup chopped celery
• 1/4 cup flour
• 6 cups low salt chicken broth
• 1/2 tsp. curry
• 1/2 tsp. dry mustard
• 1/2 tsp. dried chervil
• 1/4 tsp. ground white pepper
• 2 cups whole milk
• 1/4 cup Sherry
• 1 cup chopped turkey

Preparation

Step 1

Place rice, 4 cups water and 3/4 tsp. salt in medium sauce pan. Bring to simmer. Cover and simmer until rice is tender, about 40 minutes. Drain. Melt butter in large pan, and saute onions until they begin to soften, about 5 minutes. Add sliced mushrooms and chopped celery, and saute 4 minutes. Add flour and stir 1 minute. Add chicken broth and bring to a boil, stirring until slightly thickened. Stir in cooked rice, remaining 1/2 tsp. salt, curry powder, dry mustard, dried chervil, and white pepper. Stir in milk and Sherry. Simmer soup 15 minutes, stirring occasionally. Add chopped turkey meat and simmer until meat is heated through, about 5 minutes.

Soup can be prepared 1 day ahead. Cool slightly, refrigerate uncovered until cold, then cover and keep refrigerated.