Creamy Turkey and Wild Rice Soup

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Creamy Turkey and Wild Rice Soup

Yield: 6 to 8

Author: Madeline King

Cook time: 2 H & 45 MTotal time: 2 H & 45 M

Our Creamy Turkey and Wild Rice Soup recipes simmers the turkey carcass with vegetables which produced a rich, savory broth. The combination of chicken broth and white wine adds flavor and brightness. Adding the leftover turkey at the end of cooking ensures the meat stays tender.

Ingredients

Turkey Broth

• 2 tablespoons local unsalted butter
• 2 sweet onions, chopped
• 1 celery rib, chopped
• 1 turkey or chicken carcass, cut into 4 pieces (leftover turkey wings, thighs, or drumsticks can be used in place of the carcass)
• 3 cups white wine
• 6 cups low-sodium chicken broth made with Kitchen Accomplice Broth Concentrate

Soup

• 1 cup wild rice
• 4 ounce mushrooms (sliced)
• 2 carrots, peeled and chopped
• ½ teaspoon dried thyme
• ¼ teaspoon baking soda
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 3 cups chopped cooked turkey
• Salt and pepper to taste

Instructions

Turkey Broth

1. Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

Soup

1. Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, mushrooms, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
2. Whisk flour and cream in 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. Serve.