Turkey Wild Rice Soup
Enjoy this soup for its heartiness, for its many textures and its herby, oniony broth, for the nutty taste of the wild rice...you get the picture. It's obviously a good way to use leftover holiday bird, but substitute chicken and it becomes that much more flexible.
1/4 cup butter or margarine
4 celery ribs, chopped
2 carrots, peeled and diced
1 onion, sliced
1 red onion, sliced
1/2 cup chopped green onion
1/2 cup slivered almonds
2 teaspoons ground black pepper
1 teaspoon garlic powder
2 whole bay leaves
1 teaspoon crushed dried dill weed
1/2 teaspoon ground turmeric
4 quarts (16 cups) chicken broth
1 1/2 cups wild rice mix
1/2 cup uncooked long grain rice
1/2 teaspoon salt
4 egg yolks, beaten
4 cups diced cooked turkey
3 cups sliced mushrooms
- Melt butter in a large skillet over medium-high heat; add celery and sauté until tender, about 5 minutes. Add carrots, onion, red onion, green onions and almonds; sauté until onions are fragrant and translucent, 5 to 7 minutes. Stir in pepper, garlic powder, bay leaves, dill weed and turmeric. Heat thoroughly; set aside.
- In a large stockpot, bring chicken broth to a boil; adding wild rice mix, white rice and salt. Reduce heat, add onion mixture, cover and simmer 30 minutes.
- Stir 1 cup of the hot soup into egg yolks; return to the soup. Add turkey and mushrooms. Heat thoroughly, but do not boil.
- Discard bay leaves before serving.
Makes 12 servings.