Wild Rice and Turkey Soup

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 It's soup season, and leftover turkey is the perfect reason to make this yummy soup. 

Ingredients

1/2 c. wild rice mix (Winco bulk bins are perfect for this)

4 c. turkey broth or chicken broth , divided (1 cup to cook rice, 3 for the soup)

2 ribs celery, finely chopped

2 carrots, diced

1 small onion, diced

1/2 c. butter

1/2 tsp. ground thyme

2 bay leaves

1/2 c. flour

2 c. half and half (or 1 c. milk and 1 c. heavy cream)

2 c. cooked turkey, diced or shredded

Salt and Pepper to taste (about 1 tsp each)

 

1. Cook the rice mix.  Use 1 cup of the broth and the dry rice mix and bring to a boil and then turn down to low, cover and simmer for about 35-40 minutes until tender.  The 1/2 cup of dry mix will cook up to about 1 1/2 cups of rice. 

2.  While the rice cooks, chop the vegetables.  In a large stock pot (I use my 6 quart enameled cast iron pot), melt the butter over medium heat and add the onion, celery and carrot and bay leaves.  Cook and stir until translucent and softened (about 8 minutes).  Add the ground thyme and stir for about 30 seconds.  Remove the bay leaves before the next step.

3.  Add the flour to the sauteed vegetables and stir with a wooden spoon to form a paste and cook for 1-2 minutes to cook off the flour taste and build some flavor.  Slowly add the remaining 3 cups of broth (add about 1/2 cup at a time and stir in to avoid lumps in the flour).  

4.  Add the half and half (which I don't usually have on hand, but I do have milk and I keep shelf-stable cream in the pantry all the time, so I use the combo of milk and cream).  You can make it with just milk, but treat yourself with the richness of cream. 

4.  Add the turkey/chicken and cooked rice.  Bring to a boil slowly over medium heat (stir constantly to avoid burning).  Check for seasoning and if needed, add salt and pepper.

 Serve with some delicious bread and a salad and you are good to go!