Wednesday, December 4, 2013

Cream of Turkey Soup with Wild Rice Medley


Yes, it's time for another soup recipe. But this one just cannot wait. I know that because as soon as I finished devouring it, I sat down on my laptop and starting writing this blog post.


What is so wonderful and different about this soup? Well, it is creamy and dreamy. It has white and dark turkey meat, shredded into every bite. Bell's Poultry Seasoning adds a nice earthy undertone with a bit of fresh parsley to brighten it up. A wild rice medley makes the soup rich and adds amazing texture. It's the kind of soup you dream about at night.

Wait, you don't all dream about soups? Well this is embarrassing.


Cream of Turkey Soup with Wild Rice Medley comes together in 30 minutes, and it is a real crowd pleaser. I start by cooking my vegetables--this is a great trick I learned from watching Rachel Ray's 30 minute meals. Heat olive oil in your soup pot over medium heat, add the chopped vegetables, season them and top with a bay leaf. Cover and cook until just tender, 5 to 7 minutes, stirring occasionally. This helps you get tender vegetables without simmering the soup for an hour or more.


A simple roux made by melting butter then stirring in flour, and whisking in whole milk will make the soup smooth and creamy. If you want to melt a little parmesan cheese in there, I wouldn't judge :-)


I used a rice medley that includes white, red, brown, and wild. I definitely suggest using a mixture that has wild rice. The taste and texture is just superior (SOUPeriour, hardy har har!). If you can't find a mix, just try using 1 cup wild rice and 1/2 cup white or brown rice.


If you have leftover Thanksgiving turkey, then this has got to be on your menu tonight! If you're out of turkey, you can certainly make this using chicken! I would suggest cooking up one breast and two thighs to be sure you get that great combination of white and dark meat.

Here's what you need for Cream of Turkey Soup with Wild Rice Medley* (Print Recipe!)

2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 bay leaf
4 cups low sodium chicken broth
2 cups cooked turkey meat (white and dark), shredded
2 teaspoons Bell's Poultry Seasoning
1 1/2 cups wild rice medley
3 tablespoons unsalted butter
2 heaping tablespoons flour
1 cup whole milk
1 tablespoon fresh chopped parsley
salt and pepper to taste
oyster crackers and grated parmesan cheese for garnish

Here's what you do

In a 5 quart soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery. Stir to coat. Season with salt and pepper, place the bay leaf on top and cover the pot. Cook the vegetables until tender, 5 to 7 minutes, stirring occasionally.

Add the chicken broth, turkey, and Bell's seasoning. Bring to a boil then add the rice. Reduce heat to low and simmer until the rice is cooked, about 15 minutes.

In a small saucepan, melt the butter over medium low heat. Stir in the flour to create a thick paste (this is your roux). Be sure the flour does not burn by stirring constantly. Lower the heat more and whisk in the milk until smooth. Season generously with black pepper and simmer until the mixture has thickened, about 2 to 3 minutes, stirring often.

Add the creamy mixture to the soup. Stir to combine. Simmer an additional 5 minutes until the whole soup has thickened. Add the parsley and any additional seasonings as necessary.

Serve in big soup bowls topped with grated cheese and oyster crackers. Enjoy immediately. Makes 4 or 5 servings.




*Gas Stove Girl original recipe

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