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Turkey and Wild Rice Soup
Description
An elegant way to use leftover turkey--combine it with chewy wild rice in a rich, creamy soup scented with sherry.Ingredients
Serves
6
- 6 tablespoons unsalted butter
- 1 small onion, minced
- 1/2 cup flour
- 1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water
- 2 cups cooked wild rice
- 1 1/2 cups diced cooked turkey
- 1/2 cup peeled grated carrots
- 4 slices bacon, cooked and crumbled
- 1 cup half-and-half
- 2 tablespoons dry sherry
- Salt and ground black pepper
- Minced fresh chives or parsley for garnish
Methods/steps
- Melt the butter in a large saucepan. Add the minced onion and cook over medium-low heat until the onion is tender, about 5 minutes.
- Stir in the flour until it is absorbed, then whisk in the dissolved Fond de Poulet Gold®. Increase the heat to medium and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, then reduce the heat back to medium-low and stir in the rice, turkey, carrots, and bacon. Bring to a simmer and cook for 5 minutes.
- Whisk in the half-and-half and the sherry, cook until warmed through, and season to taste with salt and pepper. Serve the soup garnished with minced chives or parsley.
