This wild rice soup can be used if you have a leftover roast turkey or can be easily whipped up from scratch. It has a wonderful flavor and can be eaten alone or paired beautifully for a light winter lunch with salad and some bread.
Technique tip: Use the slow cooker to keep you side dishes warm. Mashed potatoes, gravy, butter corn, rolls, dressing or green beans all work well being held with your slow cooker's warm setting.
Herbed Turkey and Wild Rice Soup
- 2 pounds boneless, skinless turkey breast, large diced
- Salt and pepper, to taste
- 3 carrots, diced
- 1½ cups celery, diced
- 2 cups yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- 1 cup wild rice
- 7 cups turkey stock, divided
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup cremini mushrooms, sliced
- 2 lemons sliced
- Chopped parsley for garnish
1. To a slow cooker, add the turkey, carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and 6 cups of stock. Season with 1 teaspoon salt and 1 teaspoon pepper.
2. Cook on high for 3 hours to 3 hours and 30 minutes.
3. To a small sauce pan, add the butter and flour and stir until a golden roux is made and the raw flour taste cooks off (3 to 4 minutes). Whisk in the remaining stock, storing the entire time to prevent lumps.
4. Add the flour mixture the slow cooker and stir.
5. Next add mushrooms and lemons and cook an additional 30 minutes.
6. Taste and season with salt and pepper. To serve, garnish with parsley.