Best Turkey and Wild Rice Soup
This is one of my go to left over thanksgiving recipes. I like to make a stock from the turkey carcass, use left over turkey and for an added touch, crisp up stuffing to use as croutons. But with this recipe, you can enjoy this goodness all year round! And it's even better the next day!!!
This recipe contains onions (yellow), celery, fresh garlic, dill, thyme, red potatoes, butter, flour (all-purpose), turkey stock, rice (wild), heavy cream, turkey breast, parsley (fresh), sea salt, black pepper
Prep time: 15 min
Cook time: 40 min
- 1 cup(s) yellow onion, chopped
- 1 cup(s) celery, diced
- 4 garlic cloves, minced
- 1/2 tsp. dill
- 1/2 thyme, dried
- 1 cup(s) red potato, diced
- 1/2 cup(s) butter
- 1/2 cup(s) flour
- 5 cup(s) turkey or chicken stock
- 1 cup(s) wild rice
- 1 cup(s) heavy cream
- 3 cup(s) turkey breast, cooked and diced
- 1/4 cup(s) parsley, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1. Cook wild rice according to directions on package and set aside.
- 2. In a large, heavy pot over medium heat, melt butter and cook onions, carrots, celery, thyme and dill for 2-3 minutes. Then add garlic and continue to cook till onions are transparent.
- 3. Add flour to make a rue, stirring constantly for 1-2 minutes. Gradually add stock while stirring constantly and bring to a boil.
- 4. Add potatoes and reduce heat to a simmer for 20 minutes. Add in cooked turkey, rice and cream. Season to taste with salt and pepper.
- 5. Stir in chopped parsley right before serving. Top with left over stuffing or homemade croutons for extra texture. Enjoy!