Classic Wild Rice Soup with Turkey:
Perfect for the cold weather, simple to make and a delicious way to use up your leftover turkey.
- 1/2 cup Spanish onion, finely chopped
- 8 tablespoons (1 stick) butter
- 1/2 cup flour
- 3 cups chicken stock
- 2 cups cooked wild rice, medium grain
- 1/2 cup carrots, grated
- 1 cup cooked turkey, shredded or chopped
- 1/4 cup almonds, slivered
- 1/2 teaspoon salt
- 1 cup milk or half and half
- In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
- Add flour and stir, then gradually whisk in stock to prevent lumps.
- Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
- Add milk or half and half and heat through.
Tips & Notes
Ingredient Notes: By purchasing authentic “hand-harvested” or “lake-harvested” wild rice, you help support Native American harvesters and the fragile crop itself. You can freeze portions of cooked wild rice for later use. For added depth of flavor, substitute toasted almonds. This soup can also be made vegetarian by substituting seitan for turkey and vegetable stock for chicken stock. Serving Tip: Serve with hearty bread such as pain l’ancienne or light sandwich and green salad.
This recipe came from the strongertogether.coop web site.
For more options on how to use up your Thanksgiving leftovers deliciously, visit Laura in the Kitchen’s page of recipes at http://www.parade.com/236253/lauravitale/3-great-thanksgiving-leftover-recipes/