When cold happens, soup happens. Today is Sunday and for us, that means it is Sunday Supper, a tradition that is a mainstay in our family. A way of gathering friends and family together, enjoying a meal, served up family style. If the weather permits, we will bring the tables and chairs from inside, turn the music up, and do what we do best, eat!
One of the soups that will be enjoyed is a creamy stick to your ribs, turkey and wild rice soup. A perfect choice when you have leftover Thanksgiving turkey, and the air is cool and crisp. This soup is simple to prepare, tastes wonderful, is kid-friendly and it can be made in a large batch stored in the freezer, and enjoyed later. Can you think of a reason not to make it?
Creamy Turkey and Wild Rice Soup
Recipe from the Pioneer Woman
3 cups celery, chopped
1 whole large onion, chopped
1-1/2 cups carrots, chopped
2 cups small portabella mushrooms, sliced
3 whole garlic cloves, minced
3 tablespoons olive oil
1 cup dry white wine
1 cup flour
12 ounces, uncooked wild rice
6 cups chicken or turkey stock
3 cups cooked or diced chicken or turkey
2 cups heavy cream
Kosher salt to taste
Fresh ground pepper to taste
Heat olive oil in a 8-quart stock pot over medium-high heat. Add celery, onion and carrots and saute for 10 minutes or until onions are translucent, stirring in the mushrooms slices at 5 minutes into the cooking time. Add garlic and stir into the other vegetables. Stir in white wine. Sprinkle flour over the vegetables and stir. Cook for 3 minutes, stirring constantly. Add wild rice and stock. Cover and simmer for 45 minutes until the wild rice hulls open.
When rice is tender, remove cover and stir in the turkey or chicken meat. Continue cooking for 5 minutes to heat the meat pieces throughly. Stir in cream, season to taste and allow to simmer over low heat for 10 minutes. Serve immediately or store in airtight containers in the fridge for up to 3 days, or in the freezer for up to 3 months.