170 minutes
A rich and comforting turkey soup with wild rice, carrots, onions, and celery, enhanced with white wine and heavy cream.
tablespoons
Onions, chopped
each
Celery, chopped
0 rib
Turkey Carcass, cut into 4 pieces
each
cups
Low-Sodium Chicken Broth
cups
Wild Rice
cups
Carrots, peeled and chopped
each
teaspoons
teaspoons
cups
cups
Cooked Turkey, chopped
cups
to taste
to taste
1. Melt Butter and Cook Vegetables
Melt the butter in a large Dutch oven over medium heat. Add the chopped onions, celery, and the turkey or chicken carcass. Cook everything together until the vegetables and carcass are lightly browned, about 5 minutes.
2. Simmer Broth
Pour in the white wine and chicken broth. Bring the mixture to a simmer and let it cook for an hour. After an hour, strain the broth through a fine-mesh sieve, discarding the solids, and set the liquid aside.
3. Toast Wild Rice
With the Dutch oven wiped clean, add the wild rice and toast it over medium heat. Stir occasionally until the rice starts to pop after about 5 to 7 minutes.
4. Cook Rice with Vegetables
Stir in the reserved turkey broth, chopped carrots, dried thyme, and baking soda. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about an hour, or until the rice is tender.
5. Thicken Soup
Whisk together the flour and heavy cream in a bowl until smooth. When the rice is tender, slowly whisk this flour mixture into the soup.
6. Add Cooked Turkey
Add the chopped cooked turkey to the pot and let the soup simmer for another 10 minutes.
7. Season and Serve
Season the soup with salt and pepper to taste. Serve hot and enjoy.
Replace turkey with mushrooms, add white wine after sautéing, and use tarragon or thyme for an earthy note.
Introduce seafood, use fish stock, include corn and potatoes, and finish with fresh dill or parsley.
Use a mix of wild mushrooms like shiitake, oyster, or porcini instead of button mushrooms for a deeper, earthier flavor.
Omit turkey, add lentils and greens, use vegetable broth and a dash of smoked paprika for a meaty flavor.
Use cooked chicken and brown rice instead of turkey and wild rice, with a squeeze of lemon for a bright finish.
Start with the best quality turkey you can find, preferably from a free-range source. Homemade turkey or chicken stock will significantly enhance the flavor.
Sweat your mirepoix in butter or a mix of butter and olive oil until soft and translucent for a sweet and savory foundation.
Season in layers, starting with a little salt when sweating the vegetables, and adjust the final seasoning after tasting.
Use fresh thyme, rosemary, or sage for a vibrant taste. Add tougher herbs early and delicate ones at the end.
Make the soup a day ahead to allow flavors to meld and intensify, enhancing the taste when reheated.
Comments (0)