Turkey Wild Rice Soup



A dear, sweet neighbor lady gave us some wild rice and turkey, so I made this delicious, creamy soup.

Ingredients:

1 1/3 C uncooked wild rice

4 C water

3/4 C butter

1/2 C finely chopped onion
1/2 C finely chopped celery (I didn't use any)
2/3 C flour
8 C turkey broth (I used chicken broth)
2/3 C shredded carrot
4 C chopped cooked turkey
1 tsp kosher salt or to taste
1 tsp ground black pepper or to taste
1/2 C chopped slivered almonds
1 tsp lemon juice
1 1/2 C half-and-half cream


Directions:


Bring the wild rice and water to a boil in a saucepan.  Reduce heat to medium-low.  Cover and simmer until the rice is tender but not mushy, 40-45 minutes.  Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.  Set the cooked rice aside.


Melt the butter in a soup pot over medium heat.  Cook and stir the onion and celery until the onion is translucent, about 5 minutes.  Stir in the flour and cook until it turns a pale yellowish-brown color, 3-5 minutes.  Gradually whisk in the turkey stock until no lumps of flour remain.  Stir in the carrot.  Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes. 


Stir in the wild rice, turkey, salt, pepper, and almonds.  Return to a simmer and cook 2 more minutes to heat the ingredients.  Stir in the lemon juice and half-and-half.  Bring the soup almost to a boil, and serve hot.


ENJOY!