Turkey and Wild Rice Soup
Creamy Turkey and Wild Rice Soup with tender turkey, earthy wild rice, and aromatic parsley in a rich, velvety broth finished with a touch of heavy cream.
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.