Wednesday, October 21, 2015

Creamy Turkey & Wild Rice Soup

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It's happened... and there's no turning back now! I've broken the seal and made soup to warm up during some recent cold nights. And as much as I tried to resist, we had to turn the heater on. Fall is here. I'm sad to say goodbye to summer but on the flip side, comforting meals are happily enjoyed at home these days. Soups are great for us because I can make a big batch and it makes for great lunches on the following days for Patrick and I. This Creamy Turkey & Wild Rice Soup was especially good with fresh out of the oven bread bowls to serve it in! A cream soup full of turkey, wild rice, onions, carrots and garlic was hearty and a great soup to welcome fall...


It's crazy how quickly time is flying by knowing the holidays are practically here. Just think -in about a month, we'll be thinking of Thanksgiving dinner and all the preparations involved! This soup is one I plan on making again after Thanksgiving to use any leftover turkey we may have. And if you don't want to wait until then, you can also substitute the turkey for cooked chicken too.


Creamy Turkey & Wild Rice Soup
recipe adapted from Cooking Light

2 teaspoons butter
1 cup chopped carrot 
1 cup chopped onion 
1 cup chopped green onions
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
garlic cloves, minced
(16-ounce) cans fat-free, less-sodium chicken broth 
1 1/2 cups chopped turkey breast (roughly 1/2 pound)
1 cup uncooked wild rice
1/3 cup all-purpose flour 
2 3/4 cups 2% reduced-fat milk 
2 tablespoons dry sherry
1/2 teaspoon salt
Boule bread, with middles cut out for serving


In a Dutch oven set over medium high heat, melt the butter and add carrot, onion, green onions, rosemary, black pepper and garlic. Cook until softened and browned. 

Stir in the rice and turkey; then add the broth, scraping the bottom of the pan to loosen the browned bits.  Bring to a boil then reduce the heat, cover and simmer for 1 hour and 15 minutes or until the rice is tender.

In a small bowl, whisk together flour and milk to create a slurry. Slowly add to pot and cook over medium heat until thickened, about 7-10 minutes. Stir in sherry and salt; seasoning to taste.

Ladle soup into bread bowls for serving.

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