Ingredients 2 tablespoons unsalted butter 2 ablespoons tablespoons olive oil 1/2 large yellow onion, diced 3 carrots peeled and chopped 1 rib celery diced, optional 1 cup uncooked wild rice or a wild rice blend 1/4 teaspoon baking soda *see Note 1 tablespoon fresh thyme leaves 1/2 cup dry or semi-dry white wine, a good drinkable wine 4-5 cups unsalted chicken or turkey broth divided 1 1/2 teaspoons kosher salt 1/2 teaspoon reshly ground black pepper 1 cup heavy cream 3 cups cooked chopped or shredded turkey white and dark meat
Instructions 1.Heat a large Dutch oven over medium heat and add butter and oil. 2. Add onion, carrots, celery and uncooked rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often. 3. Add baking soda, thyme and wine. Cook 1 minute, stirring often. 4. Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn't softened, cook an additional 10 minutes with the lid on. 5. Remove the lid, add cream and turkey and cook 30-60 minutes or until the soup reduces and thickens. 6. (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency.) (If soup is too thick, add an additional 1-cup broth.) 7. Season, to taste, with kosher salt and freshly ground black pepper.
Description The best use of left over Turkey that I have ever found
Notes I will never throw out the turkey carcass again now that I know how delicious this soup is. We made a very simple broth from the carcass ( water to cover and salt and pepper) and cooked it about half an hour to use in the recipe. It makes the leftovers worth having.
Source Cookie Rookie
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