Wild Turkey Soup

Name: Wild Turkey Soup
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 1/2 cup wild rice, uncooked; 4 cups water; 1/2 cup butter, cubed; 8 ounces red potatoes, chopped; 1 medium onion, chopped; 1 rib celery, chopped; 1 medium carrot, chopped; 2 cloves garlic, minced; 1/2 cup all-purpose flour; 3 cups chicken broth; 2 cups half-and-half cream; 1 teaspoon salt; 1/2 teaspoon dried rosemary, crushed; 2 cups turkey or chicken, cooked and cubed

Turkey Stove-Top Diner-Style

Time: 1 hour 25 minutes

Yield: 8 servings

About

Whether you've just had a big holiday feast and have lots of leftovers that need to be used up or you're simply craving something that'll warm your soul, Wild Turkey Soup is the way to go! This savory soup is loaded with tender white rice, soft red potatoes, fresh veggies, and whatever leftover turkey (or chicken!) you have. It's ready in under an hour and a half and requires minimal effort so you can leave that stress in the kitchen for another time. Get cozy and full, thanks to a nice bowl of Wild Turkey Soup!

Ingredients

1/2 cup wild rice, uncooked
4 cups water
1/2 cup butter, cubed
8 ounces red potatoes, chopped
1 medium onion, chopped
1 rib celery, chopped
1 medium carrot, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 cups turkey or chicken, cooked and cubed

Directions

Step 1 -In a saucepan over high heat, bring the rice and the water to a boil.

Step 2 -Lower the heat, cover, and simmer the rice until it is not quite tender, about 30 minutes.

Step 3 -While the rice is cooking, in a Dutch oven, heat the butter over medium heat.

Step 4 -Add the potatoes, the onion, the celery, and the carrot to the butter and cook, while stirring, until almost tender, about 6-8 minutes.

Step 5 -Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.

Step 6 -Stir the flour into the veggie mixture until blended, then cook, while stirring for 2 minutes.

Step 7 -Gradually stir the broth and the cooked, undrained rice into the veggie mixture.

Step 8 -Bring the soup mixture to a boil over medium-high heat and cook, while stirring, until the mixture has slightly thickened, about 1-2 minutes.

Step 9 -Add the cream, the salt, and the rosemary to the soup mixture and return it to a boil.

Step 10 -Lower the heat and simmer the soup until the rice is tender, about 15-20 minutes.

Step 11 -Stir the turkey into the soup mixture and cook until it is heated through.

Step 12 -Serve warm.

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