Wednesday, December 26, 2012

Creamy roast turkey wild rice soup

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If you end up with leftover roast turkey this week (and I know many of us will), try this hearty, creamy turkey wild rice soup. The wild rice gives the broth a uniquely nutty flavor, and the root vegetables make the whole thing aromatic and sweet. I used a combination of carrots, kohlrabi and potato, but turnips or rutabaga would be nice here too. This is one of those situations where the soup made of leftovers is almost better than the roast turkey you started with.

This is the first time I've cooked with wild rice, by the way. A friend from out of town brought me two big bags collected in the midwest, up near the Canadian border I think (Wisconsin? Minnesota? Not sure). It had been sitting in my pantry for too long. Fortunately, it aged well.

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Creamy turkey wild rice soup
Leftover turkey stars in this hearty soup. Wild rice gives the broth a uniquely nutty flavor. If you have homemade turkey stock made from your turkey carcass, use it; if not, prepared chicken stock will do.
  • 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
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.
Prep time: Cook time: Total time: Yield: 10 servings

1 comment:

Anonymous said...

Made this today with some leftover turkey and stock I had in the freezer from Thanksgiving. Oh's to die for! I'm a slow chopper, so it took me longer to prepare than the time stated, but it was well worth it! My "old" wild rice, however, took less than 1 1/2 hours to pop - more like 1 1/4 hours, which surprised me. Makes about 5 quarts, so the two of us are looking forward to enjoying a few meals out of this! I especially like the fact that it has all the food groups covered in one bowl - lots of veggies and nice and thick (we aren't fans of "watery" vegetable soup)! Thanks for the delicious recipe, Erika!

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