Everybody always has leftovers from the holidays. This year we had an extremely large amount of leftover turkey because of the weather. So I decided to make wild rice soup with it.
Cream of Turkey Wild Rice Soup |
2 cups ray wild rice (cook according to directions on package)
10 cloves garlic finely chopped
1/3 cup chopped onion
1 carrot finely shredded
4 cups chopped turkey
4 cups broth (chicken or turkey)
1/3 cup flour stirred in 2 cups milk
1 stick of butter
salt and pepper to taste
(Optional but I was out of today. Chopped celery and mushrooms.)
Wild Rice |
I started by cooking my rice according to the package. I used 1/2 cup brown rice and 1 1/2 cup wild rice.
Cooked rice the base of the soup |
I love garlic and I grow it in my garden. I used an ample 10 cloves.
10 cloves of garlic |
It doesn't take too long to smash and chop them.
Chopped garlic |
We grow our own onions and freeze them. I chose the red onions and chopped them finer. Then I shredded the last of my garden fresh carrots.
chopped onions and shredded carrots |
If I had mushrooms and celery I would have prepared it here. Then it was time to chop (dice) the leftover turkey. I chose to use 4 cups. I like to be able to taste the meat in my soup.
Chopped/ diced turkey |
I added 4 cups of broth. The amount of broth that is used depends upon the amount of soup you choose to make and the desired thickness of the soup.
Speaking of thickening, I added 1/3 cup flour to 2 cups milk and mixed it so there were no lumps. Then I added it to the rest of the mixture which will thicken it slightly but not too much.
Thickening |
Everything's better with butter! I added a stick in because that just sounded decadent.
top with butter |
When you use a flour thickener you need to have a little more salt to overcome the taste of the flour. So I added 4 teaspoons of garlic and sea salt seasoning and 2 teaspoons of pepper.
seasoning |
Well that's the end of my recipe. But, Dale saw the leftover au gratin potatoes and suggested that we add those in as well. Those who follow my recipes on a regular basis know that anything goes!
Au gratin (left overs) |
The thing about soup is that the more and longer that it cooks, the better it tastes.
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