I think I look forward to turkey leftovers more than the big bird gracing the Thanksgiving day table itself. Although I do appreciate and enjoy a heaping plate from the traditional feast, it’s anticipating the next few days of chow that get me giddy.
Using the leftovers in the simplest form, I cannot deny a cold turkey sandwich on soft white bread with a smear of mayo and a sprinkling of salt. And the next must have is soup. Creamy Turkey and Wild Rice Soup. I started making this deeply satisfying soup shortly after we were married and have been perfecting it ever since. So…all you friends and family who asked for my recipe years ago…it’s been updated!
We make this with either turkey or chicken. If you ever happen to smoke a turkey, be sure to save some for this soup. The smokiness goes perfectly with the nutty wild rice. And we always double the recipe. Always. It takes a big pot, but it’s well worth a little extra vegetable chopping to have a few day’s worth of this delicious creamy soup on hand.
What’s your favorite way to eat leftover turkey?!
- 1 c. uncooked wild rice (I prefer the whole grain style, not the cracked)
- 1/2 c. unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, sliced into 1/4'' thick coins
- 8 oz. fresh button mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 c. all-purpose flour
- 8 c. low sodium chicken broth
- 2 c. half and half
- 2 T. soy sauce
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 bay leaf
- 1 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
- 1/4 c. finely chopped fresh parsley (or 2 tsp. dried)
- 4 c. cooked and coarsely shredded turkey or chicken
- 2 tsp. fresh lemon juice
First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile – the instructions on my bag says to cook it for 55 minutes.)
The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.
If you have leftovers, the soup will thicken overnight. If desired, when reheating, thin with additional chicken broth and season with a bit more soy sauce, salt, and black pepper.
From a farmgirl's dabbles.
- Robyn at Add a Pinch for Mingle Monday