Turkey Soup with Wild Rice
Noodles are nice, but nutty and pretty wild rice makes a terrific soup, too.
Soup. Healing, nourishing of both body and soul, a weekend afternoon is a perfect time to put together a hearty soup for supper or the week ahead. Here’s an easy recipe that uses Thanksgiving leftovers in a delicious way. As an added bonus this soup freezes well. Put up in single serving contained and pop in your weekday lunchbox for a warming, homey meal at your desk.
Ingredients:
Six cups of homemade turkey stock.
1 T butter and 2 T neutral,, good oil like grape seed or canola.
4 carrots, sliced into 1/4 inch rounds
3 celery sticks diced roughly, but not too small
1 leek (green and tended white parts, well washed and sliced thin)
1 small sweet onion diced
4 sprigs of thyme
2 cloves garlic, minced
4 cups cooked, diced white and dark meat turkey
2 cups cooked wild rice
Kosher salt and pepper
2 or 3 whole, fresh bay leaves.
Method:
Melt butter and oil together over medium heat in a soup pot.
Add vegetables and herbs. Sauté until vegetables are soft but not brown. (6 or 7 minutes)
Add meat and top with stock.
Bring to a boil then reduce heat and cook at a robust simmer or bare boil for about 20 - 30 minutes to allow flavors to develop and blend and vegetables are tender.
Meanwhile, cook and drain wild rice.
Add rice to the pot, stir to combine and taste. Season with salt and pepper.
Serve in heated soup bowls with fresh baked bread or rolls and butter and bread and butter pickles.