Enough Turkey

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.

This is a photo of our Friday Night Fish fry we did a few weeks back. Here in Wisconsin, the Friday fish fry is a very popular dinner night out. Every bar and restaurant has a fish fry on Friday. However, not very many of them do it right. Some people like the beer batter, some like broiled, and some are even grilled. Most of the fish fries are deep fried beer battered. I call them greasy and flavorless(unless you like grease and breading). I have tried many fish fries across our state and only found a couple I would call good. So we do fish fries in the comfort of our home bar and kitchen and of coarse, with a whiskey in my hand. This photo is of our lightly breaded deep fried cod loins, home fries, and sweet coleslaw.

This was our Christmas dinner from 2008. Beef Tenderloin in salt crust with champ potatoes and bacon wrapped green beans. Awesome.