Tuesday, January 8, 2008

Creamy Turkey and Wild Rice Soup

Turkey Broth
2 tablespoons unsalted butter
2 onions , chopped
1 celery rib , chopped
1 leftover turkey carcass , chopped into 4 pieces
3 cups white wine
6 cups low-sodium chicken broth

1 cup wild rice
2 carrots , peeled and chopped
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup heavy cream
3 cups chopped cooked turkey
Salt and pepper

1. For the turkey broth: Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
2. For the soup: Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
3. Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

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