Receta Creamy roast turkey wild rice soup
Ingredients
- 4 Tablespoons butter
- 3 ribs celery, diced
- 3 large carrots, peeled and diced
- 3 medium kohlrabi (substitute 1 turnip or 1 rutabaga), peeled and diced
- 1 large or 2 medium potatoes, peeled and diced
- 1 large onion, diced
- 4 Tablespoons all-purpose flour
- 2 quarts homemade turkey stock or chicken stock
- 1 1/2 cups wild rice
- 4 cups leftover roast turkey, cut into 1-inch cubes
- salt and freshly ground pepper to taste
Instructions
In a large pot, heat the butter over medium-high heat until it melts and the foam subsides. Add the celery, carrots, kohlrabi, potatoes, and onions, and saute until the vegetables start to soften, about 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, about 3 minutes - this will get rid of the raw flour taste.Add the turkey or chicken stock and the wild rice. Bring the soup to a boil, turn down the heat, cover the pot, and simmer the soup until the wild rice is tender and the grains are starting to burst, about 1 1/2 hours. (The exact time will depend on how fresh your wild rice is - the older it is, the longer it takes to cook.)When the wild rice is cooked, add the roast turkey to the soup and let it simmer until the turkey is warmed through. Taste and add salt and pepper as necessary. The saltier your stock was, the less salt you'll need (but you'll definitely need some). Serve very hot.Note: This soup gets better with a few days in the refrigerator, so feel free to make it a day or two ahead.
Details
Prep time: 20 mins Cook time: 2 hour Total time: 2 hour 20 mins Yield: 10 servings