As I mentioned in my previous post, it has been a LONG time since we hosted Thanksgiving at the Steam house. And to me one of the best parts of hosting Thanksgiving are the LEFTOVERS!
I love chicken and wild rice soup. And what better thing to do with the leftovers than make a turkey version of this soup.
- 2 T EVOO
- 2 cups carrots diced
- 2 cups celery diced
- 2 cups onion diced
- 6 T butter
- 6 T flour
- 4 c diced turkey
- Salt and pepper to taste
- 1 t poultry seasoning
- 8 c turkey or chicken stock
- 1 box wild rice prepared
- 1 c heavy cream
- Heat up the extra virgin olive oil in a stock pot. Saute the vegetables until they just start turning brown. Put the vegetables in a bowl and set aside.
- Melt the butter in a stock pot. Add the flour. Cook for 2 min to cook out the flour taste.
- Add 2 c of the stock slowly whisking the whole time to prevent lumps.
- Add 1/2 of the cooked vegetables. Puree the liquid and veggies. I used a stick blender. But you could transfer the mixture to a food processor or blender. If you use a blender be very careful as blending hot liquids can cause the lid to blow off and spray hot liquid all over.
- Pour the puree back into the pot. Add remaining stock, vegetables, seasonings, turkey, and rice. Bring to a boil.
- Reduce to simmer and leave at a simmer for 20 min.
- Take off the heat and add the cream.
We made this that very night. We used the turkey carcass to make stock and then made the soup. And Hubs liked it so much he ate a bowl right away even though he was Thanksgiving full. Yep. Pretty sure he likes it.