Smoked Turkey and Wild Rice Soup
This soup is hearty and deeply flavorful with a subtle hint of smokiness. Serve this soup in the autumn, when these flavors seem apropos.
Serves: 4Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy
- 2 Tbsp. butter or extra-virgin olive oil
- 1 small white onion, small diced
- 1 celery stalk, thinly sliced
- 2 small carrots, peeled and cut into rounds
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp. fresh thyme leaves
- ¾ cup uncooked wild rice
- ½ lb. smoked turkey meat, medium diced
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tsp. salt
- ¼ tsp. black pepper
- Heat the butter (or oil) in a pot on medium and add the onion, celery, carrots, garlic, bay leaf, and thyme. Sauté for about 3 minutes, until the vegetables begin to soften.
- Add the rice and toss well with the vegetables to coat the grains with the fat.
- Add the turkey meat, broth, and cream. Bring to a boil, then reduce to a simmer. Cover, and cook very gently for 45 minutes or until the rice kernels start breaking open. Season with salt and pepper. Serve in warmed bowls.