Turkey and Wild Rice Soup
My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. —Carol Brault, Woodville, Wisconsin
Total TimePrep: 20 min. Cook: 65 min.
Makes8 servings (2-1/2 quarts)
- 1/2 cup uncooked wild rice
- 4 cups water
- 1/2 cup butter, cubed
- 8 ounces red potatoes (about 2 medium), chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 2 cups cubed cooked turkey or chicken
- In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes.
- Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer.
- Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened.
- Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.
Nutrition Facts1-1/4 cups: 338 calories, 19g fat (12g saturated fat), 98mg cholesterol, 832mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 16g protein.
Originally published as Chicken with Wild Rice Soup in Country Woman October/November 2015
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