Happy New Year!
I hope you all had a nice and relaxing holiday break. It sure flew by fast, didn’t it? I am stumbling my way through this new year and I’m trying to get myself together. For starters, I meant to share this recipe before the holiday, but things got so busy and tiring that I left it to simmer on the back-burner. I just… needed a break. So I took one, but it was hard not worrying about tasks left undone.
Secondly, I got some art therapy in by giving this space a makeover. It’s kind of a tradition now. Around the new year, I get into blog nesting mode and I start redesigning and tidying up. So here it is, a new design in preparation of a year more abundant than the last and a delicious soup to cozy up with. I hope you enjoy and thanks again for being one of my Sophistipeeps!
When it comes to the holidays, we all look forward to eating good food. Am I right? After a few days of eating leftovers, our palates grow tired of the same reheated dishes and holiday cuisine. After Thanksgiving and Christmas, we usually have poultry leftovers whether I cook or take some home with us. What’s a family to do with all of that poultry? That’s easy… soup!
Whenever we have extra chicken and turkey, I freeze it along with the bones and save it to make soup. With the temps steadily dropping, this Turkey Wild Rice soup is right on time for the upcoming Winter throes. Whether you’re trying to figure out what to do with the last of the holiday bird or you plan on taking advantage of post-holiday turkey markdowns, this hearty soup will provide the creature comforts you’re absolutely craving.
- ⅔ cup uncooked wild rice
- 2 cups water
- 6 tablespoons butter
- ¼ cup finely chopped onion
- ¼ cup finely chopped celery
- ⅓ cup all-purpose flour
- 4 cups turkey or chicken broth
- ⅓ cup shredded carrots
- 2 cups cooked turkey, shredded
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- ¼ cup chopped slivered almonds
- ½ teaspoon lemon juice
- ¾ cup half-and-half cream
- In a medium-sized saucepan, bring the wild rice and water to a boil. Reduce heat to medium-low, cover, and let simmer for about 40 minutes, until the rice is tender but not mushy. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered for 5 more minutes. Set aside the cooked rice.
- Melt the butter in a dutch oven over medium heat. Cook and stir the onion and celery for about 5 minutes, until the onion is translucent. Stir in the flour, and cook for 5 minutes, until it turns a pale yellowish-brown color. Gradually whisk in the turkey stock until no lumps of flour are present. Stir in the carrots. Bring the mixture to a simmer, and cook for 2 minutes, whisking constantly, until the stock is thick and smooth and the carrots are tender.
- Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook for 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
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