Ingredients
- 2 tablespoons unsalted butter
- 2 onions, chopped
- 1 celery rib, chopped
- 1 turkey or chicken carcass, cut into 4 pieces
- 2 cups white wine
- 8 cups low-sodium chicken broth
- 1 cup wild rice
- 3 carrots, peeled and chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon baking soda
- 6 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 3 cups chopped cooked turkey
- Salt and pepper, to taste
Important Tips Before You Start
Consider using leftover turkey wings, thighs, or drumsticks as a substitute for the carcass. These parts provide rich flavor and are an excellent way to make use of every bit of your holiday turkey.
Prepare the Broth
Melt the butter in a Dutch oven over medium-high heat. Add the onions, celery, and turkey carcass. Cook until the mixture is lightly browned, roughly 5 minutes.
Pour in the white wine and chicken broth. Reduce the heat to medium-low and allow it to simmer for 1 hour.
Strain the broth, discarding the solids. Set the broth aside.
Start the Soup
Wipe out the pot you used for the broth. Toast the wild rice over medium heat until it starts to pop, around 5 to 7 minutes.
Stir in the reserved broth, carrots, thyme, and baking soda. Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer until the rice is tender, about 1 hour.
Complete and Serve
Whisk the all-purpose flour and heavy cream together in a bowl until smooth. Gradually add this mixture to the soup, stirring continuously.
Incorporate the chopped turkey and let the soup simmer until it thickens slightly, about 10 minutes. Season with salt and pepper to taste, and serve warm.
Turkey and Wild Rice Soup
Ingredients
- 2 tablespoons unsalted butter
- 2 onions chopped
- 1 celery rib chopped
- 1 turkey or chicken carcass cut into 4 pieces
- 2 cups white wine
- 8 cups low-sodium chicken broth
- 1 cup wild rice
- 3 carrots peeled and chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon baking soda
- 6 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 3 cups chopped cooked turkey
- Salt and pepper to taste
Instructions
- Melt butter in Dutch oven over medium-high heat. Add onions, celery, and turkey carcass. Cook until lightly browned, about 5 mins.
- Pour in wine and chicken broth. Reduce heat to medium-low and simmer for 1 hr.
- Strain broth and discard solids. Set broth aside.
- Wipe out pot. Toast rice over medium heat until it begins to pop, 5-7 mins.
- Stir in reserved broth, carrots, parsley, and baking soda. Bring to a boil, reduce heat to low, cover, and simmer until rice is tender, about 1 hr.
- Whisk flour and cream in a bowl until smooth. Stir into soup slowly.
- Add turkey and simmer until slightly thickened, about 10 mins. Season with salt and pepper. Serve warm.