Classic Wild Rice Soup with Turkey
Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.
Course
Dinner
,
Lunch
,
Main Dish
Servings
6
servings
Cook Time
25
minutes
Servings
6
servings
Cook Time
25
minutes
Ingredients
1/2
cup
onion
finely chopped
4
tbsp
butter
(1/2 stick)
1/4
cup
flour
4
cups
chicken stock
2
cups
wild rice
medium grain
1/2
cup
carrots
grated
1
cup
cooked turkey
shredded or chopped
1/4
cup
almonds
slivered
1/2
tsp
salt
1
cup
milk or half and half
Instructions
In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
Add flour and stir, then gradually whisk in stock to prevent lumps.
Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
Add milk or half and half and heat through.