posted by Mary Ann Mariotti 11-28-99 8:26 PM
Cream of Turkey and Wild Rice Soup
1 turkey carcass
2 large quartered onions
3 large chopped carrots
1 cup chopped celery stalks and leaves
1 bay leaf
2 whole peppercorns
Place all of the broth ingredients in a large stock pot. Cover with water and cook for one hour. Cool slightly. Strain the broth and place in a large pot.
Remove any meat from the turkey and add to the broth. Discard the remaining ingredients. Cool the broth and then chill it. Skim any fat from the broth and return to room temperature.
Boil the broth until you reduce it to about seven cups, or measure out seven cups of broth and use the remaining in another recipe. Leftover broth also freezes well. Set the broth aside until ready to use with the soup recipe below.
8 ounces wild rice
2 tablespoons canola oil
2 tablespoons butter
1 cup chopped onions
1/2 cup chopped scallions
12 ounces chopped mushrooms
2 cups chopped carrots
3/4 cup flour
4 cups cubed cooked turkey
4 cups light cream
1 teaspoon white pepper
2 teaspoons crumbled dried thyme
1 cup dry white wine
3 tablespoons butter
Place 4 1/2 cups lightly salted water in a medium pot. Bring the water to a boil and add the wild rice. Stir the rice and return to a boil. Reduce the heat, cover, and simmer for about 45 minutes or until the rice is tender and opens.
While the rice is cooking, sauté the oil, 2 tablespoons of the butter, the onions, scallions, mushrooms, and carrots in a large stock pot for 5 minutes. Add the flour and mix well. Pour in the broth and heat through. Add the turkey, cream, and spices. Simmer for 40 minutes. Just before serving, add the wine, remaining butter, and cooked wild rice. Serve hot.
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