When I was young, I disliked Thanksgiving. I had to go to a family get together that was loud and cramped and overwhelming; I always thought turkey was too dry (unless it was too slimy) and there wasn’t even the chance of presents to help endure it as there was at Christmas! The older I’ve gotten, the more I appreciate Thanksgiving – I now live far enough away that I look forward to seeing my family again, and I’m less of a picky eater so the promise of a feast is more appealing. That doesn’t mean, however, that I want to eat reheated Thanksgiving dinner for the next week straight, so coming up with more ways to eat Turkey is essential.
I adore this soup; it is rich, very flavorful (even without adding salt once you get to the table,) and the nuttiness of the the wild rice is balanced by the comparative brightness of the carrots and celery. I originally found the recipe at Taste of Home. Just like Turkey a la King, it is a perfect follow up to last week’s stuffing and mashed potatoes.
Makes 12 small servings or 6 large servings
1/2 c butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 c all-purpose flour
4 c chicken or turkey broth
2 c cooked wild rice
2 c cubed cooked turkey
2 c half-and-half cream
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
– TIP- wild rice takes a very long time to cook, so make sure you leave enough time to prepare the rice before cooking the soup
In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.