Creamy Turkey Wild Rice Soup with Lemon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup butter
3 cups chopped celery (you can include the celery leaves if they are in the stalk)
2 large onions, chopped
1 tsp kosher salt
1 tsp dried poutry seasoning
4 cloves minced garlic
1/2 cup all purpose flour
12 cups chicken bone broth,( or in my case, I make my own broth from the leftover turkey remains....)
1 bay leaf
5 sprigs fresh thyme
8 carrots, shredded (use food processor for best results)
4 cups leftover turkey meat, a mixture of dark and white
1.5 cups quick cooking wild rice blend
1.5 cups cream
juice from one large lemon, about 1/4 cup. (I double this)
1 tsp fresh rosemary, chopped
1 TB fresh sage, chopped
salt/pepper to taste
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Directions: |
Directions:In a very large stock pot, melt 1/2 cup butter over medium heat. Add the chopped celery and onions, the kosher salt, and the poultry seasoning. Sautee for 13-14 minutes on MH heat, stirring occasionally until the onions are translucent. Add 4 cloves of minced garlic and stir for about 1 minute, until the garlic is fragrant. Sprinkle the vegetables with 1/2 cup flour and stir for 1 more minute. SLOWLY add 12 cups of broth, stirring the whole time. You don't want lumps of flour so make sure to stir up those vegetables. Add 5 sprigs of thyme and 1 bay leaf. Add the shredded carrots and turn heat to high. Cover with a lid and bring to a boil. Don't let it boil over...keep an eye on it. When the soup is boiling, add the 4 cups of turkey meat. Lower heat to a simmer , somewhere between low and medium low, ...there should be slow bubbles forming, but nothing too active. Simmer about 30 minutes, until the carrots are very tender. Add the 1.5 cups quick cook rice blend (I used Uncle Ben's but tossed the flavor packet that comes in the box) and bring to a boil over high heat. Once boiling, turn the heat back down and simmer another 15-30 minutes or until the rice is cooked. Once the rice is tender, turn the heat to the low setting and stir in the 1.5 cups cream. Stir in the 1/4 cup lemon juice, or more to taste. Stir in the chopped rosemary, sage, and parsley, salt and pepper. Turn off the heat. Don't forget to remove the thyme stems and bay leaf. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:45-60 minutes |
Personal
Notes: |
Personal
Notes: This makes a good amount of soup, and it freezes well if you cool completely before putting into freezer containers. When I came across the recipe after Thanksgiving last year, I wondered if it would be worth all the steps and trouble to make, and it is completely worth your effort. It is perfect for after Thanksgiving too, since I already had leftover fresh herbs, etc. from the feast, not to mention a large turkey to simmer all day to make my own broth.
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