June 8, 2012
Turkey and Wild Rice Soup
This simple soup is great for dinner after a long day of Thanksgiving shopping, or putting up your tree as so many of us do on this long weekend! Remember to stir clockwise!!!
Rice is a prosperity food so adding it to this soup will bring good money energy! Something we could all use during this holiday season. Of course you can also make this with left over chicken at any time of year.
- 1 cup wild rice
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 1 cup chopped celery
- 1 cup carrots, finely chopped
- 1/2 a large onion, finely chopped
- 3 cloves garlic, diced
- 1/4 cup flour
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 4 cups chicken broth or vegetable stock
- 3 cups left over turkey, cut into chunks or shredded
- 1/4 cup sour cream
- 1/2 cup heavy cream or light heavy cream
- 1 tsp tarragon
- 1 tbsp parsley
- Cook rice to package instructions. (Wild rice can take 40 - 50 minutes to cook)
- In a large sauce pot, heat oil. Add mushrooms, celery, carrots, onion, and garlic. Cook until tender, not browned, about 5 minutes.
- Add flour, salt, and pepper, stirring about 2 more minutes.
- Add broth and stir, scraping up any bits that may be stuck to pot.
- Bring to boil. Once boiled, reduce heat to a low simmer.
- Add turkey, tarragon, and parsley. Simmer on low.
- Add fully cooked rice, sour cream, and heavy cream.
- Stir until well blended. Simmer about another 10 minutes. Serve warm.