Turkey and Wild Rice Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Found this recipe in a magazine years ago and have made it faithfully after Thanksgiving ever since. It is similar to a cream of soup and ever so delicious with a few simple spice modifications I have made. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 medium onion, chopped |
4 ounces mushrooms, sliced |
2 1/3 cups water |
2 cups chicken broth (or broth from cooked down turkey carcass) |
1 (6 ounce) package long grain and wild rice blend |
2 tablespoons dry sherry (optional) |
2 cups diced cooked turkey |
1 cup heavy cream |
1 egg yolk |
pepper, ground,to taste |
1 tablespoon parsley |
1/4 teaspoon marjoram |
1/4 teaspoon thyme |
1/4 teaspoon sage |
1/8 cup soy sauce, (see note) |
Directions:
1. Melt butter in large saucepan over medium heat.
2. Add onion and mushrooms; cook 2 minutes, until onion is translucent.
3. Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
4. Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
5. Add sherry and boil 1 minute.
6. Add turkey. (See NOTE)
7. Reduce heat to low.
8. Mix cream and egg yolk; stir in a few spoonfuls of soup.
9. Add to soup in a slow steady stream, stirring constantly.
10. Add soy sauce. Cook only until slightly thickened and hot; do not boil.
11. NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
12. (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).
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