Creamy Turkey and Wild Rice Soup

by Melanie Gray, TCM Apprentice

So, as you can see from my past posts, I love soup! It’s so easy to make with little ones running around, goes great with some bread during dinner, and is really easy to freeze for later on. Plus, it’s one of the few things I can get my boys to eat that has vegetables in it. Wild Rice Soup is one of my absolute favorites and this recipe is no exception.

Creamy Turkey {or Chicken!} and Wild Rice Soup
Adapted from: http://www.afarmgirlsdabbles.com

Ingredients
1 c. uncooked wild rice (I prefer the whole grain style, not the cracked)
1/2 c. unsalted butter (4 T of olive oil can be used instead)
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, sliced into 1/4″ thick coins (I like to add extra, like 3-4 carrots)
8 oz. fresh button mushrooms, sliced
2 garlic cloves, minced
1/2 c. all-purpose flour
8 c. low sodium chicken broth (You can substitute veggie broth)
2 c. half and half
2 T. soy sauce
1/2 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
1/4 c. finely chopped fresh parsley (or 2 tsp. dried)
4 c. cooked and coarsely shredded turkey or chicken (I omit the meat and it’s still very hearty)
2 tsp. fresh lemon juice

Preparation
First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile – the instructions on my bag says to cook it for 55 minutes.)

The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.
Servings: 8

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