Turkey Wild Rice Soup II recipe
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Ingredients
- ⅔ cup uncooked wild rice 2 cups water 6 tablespoons butter ¼ cup finely chopped onion ¼ cup finely chopped celery ⅓ cup all-purpose flour 4 cups turkey broth ⅓ cup shredded carrot 2 cups chopped cooked turkey ½ teaspoon kosher salt, or to taste ½ teaspoon ground black pepper, or to taste ¼ cup chopped slivered almonds ½ teaspoon lemon juice ¾ cup half-and-half cream
Nutrition Info
- 252.2 caloriescarbohydrate: 14.4 gcholesterol: 60.9 mgfat: 15.2 gfiber: 1.4 gprotein: 14.3 gsaturatedFat: 7.8 gservingSize: -sodium: 794.5 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Turkey Wild Rice Soup II
Directions
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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 to 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 to 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.