To preface this recipe- I am not a fan of leftover Thanksgiving turkey. Past eating it with the rest of the leftovers, I do not enjoy it. Because we had plenty of it leftover this year, I searched for a recipe I would enjoy it in. I found this gem and will be using it every year. I
loved this recipe. It's very similar to the
Chicken Wild Rice Soup I posted earlier which is my favorite soup ever, but this had some fun differences. The main one for me was the addition of slivered almonds! I loved the added slight crunch. The best part about this recipe was that the turkey tasted delicious.
2/3 c. uncooked wild rice
2 c. water
6 tbsp. butter
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/3 c. all-purpose flour
4 c. turkey broth (I used chicken broth which tasted fantastic)
1/3 c. thinly sliced carrot
2 c. chopped cooked turkey
1/2 tsp. kosher salt, or to taste
1/2 tsp. ground black pepper, or to taste
1/4 c. chopped sliced almonds
1/2 tsp. lemon juice
3/4 c. half-and-half cream
Directions:
1. 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.
2. 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.
3. 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.
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