Turkey and Wild Rice Soup
Gourmet Soups, Stews, & Bisques
An elegant way to use leftover turkey--combine it with chewy wild rice in a rich, creamy soup scented with sherry.
6 tablespoons unsalted butter
1 small onion, minced
1/2 cup flour
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
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 Glace de Volaille 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.