ENOUGH TURKEY.....
If you haven't had enough turkey this past weekend, then try this soup made with leftover turkey and wild rice. Tasty.
Roast Turkey and Wild Rice Soup
· ½ cup Wild Rice
· 2 Tbs Oil
· 2 Cloves Garlic (minced)
· 1 Large Onion (diced)
· 1 cup Carrot (diced)
· 1 cup Celery (diced)
· 1 cup Mushrooms (sliced)
· 1/3 cup Flour
· 1 tsp Tarragon
· 1 Tbs Fresh Thyme (chopped)
· 3 cans Chicken Broth
· 1 ½ cups Heavy Cream
· 3 cups Leftover Roast Turkey
· Salt and Pepper to taste
Prepare rice as directed on box. Set aside. Heat oil in Dutch oven. Sauté onions, carrots, and celery 3-5 minutes. Add garlic and sauté 2 minutes. Then add mushrooms and cook until mushrooms give off their liquid. Add flour and spices. Cook 2 minutes, then add chicken broth. Bring to a boil and simmer 20 minutes or until soup becomes thicker. Add heavy cream, rice, and turkey. Continue to simmer until turkey is heated through. Season with salt and pepper to taste.
