Description
This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.
Ingredients
- ⅔ cup uncooked wild rice
- 2 cups water
- 6 tablespoons butter
- ¼ cup finely chopped onion
- ¼ cup finely chopped celery
- ⅓ cup all-purpose flour
- 4 cups turkey broth
- ⅓ cup shredded carrot
- 2 cups chopped cooked turkey
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- ¼ cup chopped slivered almonds
- ½ teaspoon lemon juice
- ¾ cup half-and-half cream
Instructions
- Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent
- about 5 minutes. Stir in flour
- and cook until it turns a pale
- yellowish-brown color
- 3 to 5 minutes. Gradually whisk in turkey stock until no lumps of flour remain.
- Stir in carrot and bring mixture to a simmer. Cook
- whisking constantly
- until stock is thick and smooth and carrots are tender
- about 2 minutes.
- Stir in turkey
- wild rice
- almonds
- salt
- and pepper; simmer until heated through
- about 5 minutes.
- Stir in lemon juice and half-and-half; bring soup almost to a boil. Serve immediately.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8