Wednesday, November 28, 2007

Turkey and Wild Rice Soup

Melissa gave me a recipe for this soup and it sounded so good. Although, I wanted to make it a bit lighter, so I decided to make this broth-based instead of cream-based. This is a good use for leftover turkey! The soup was so yummy! Lots of hearty veggies paired nicely with the wild rice.

2 cups of leftover turkey, shredded
6 cups of chicken broth
1 cup of water
3 carrots, chopped
1 parsnip, chopped
1 1/2 cups of uncooked long grain and wild rice
1 1/2 cups of assorted mushrooms (I just grabbed the package of mixed mushrooms)
1 stalk of celery, chopped
1 onion, diced
2 tablespoons of olive oil
3 tablespoons of sherry
bay leaf

In a soup pot, sautee the onion, carrot, parsnip, and celery in the oil for 10 minutes. Deglaze with the sherry wine. Add the chicken broth, water, bay leaf, and rice. Simmer for 15 minutes or until rice is tender. Add the mushrooms and simmer until tender, approximately 5 minutes. Add in the turkey to warm. Season with salt/pepper and serve.


Melissa & Jon said...

I did keep it as cream-based, and it was looking for in this instance. I added 3 minced garlic cloves when I sauteed the onion, and used dry vermouth instead of sherry (Jon hates sherry). I added fresh asparagus tips just before serving. Also, I used the 1/2 teaspoon each of chervil, dry mustard and curry powder, and 1/4 teaspoon white pepper that the original recipe dictated. I don't feel like the curry powder deserves equal billing with the other spices, so will only use a pinch next time. I giggled when I saw the bay leaf in your ingredients. I don't think there are many soups made in my house that don't end up with a bay leaf floating around in them. I wonder how many different renditions of this soup will come of this, hehe!!! I was excited to read another take on it and compare notes.

Dispatcher from Hell said...

Both of these versions sound divine! I'll definitely have to try them. :-)

Jaime said...

I just used what I had on hand as far as spices. I did put some thyme in it is well. I'm sure you could use any dry wine you like..but again, I had the sherry on hand!
Thanks for the inspiration!