Wednesday, November 28, 2018

Smoked Turkey and Wild Rice Soup

Thanksgiving isn't over until we've made our Smoked Turkey and Wild Rice Soup.  This is a recipe that I got from my mother years ago, and we've made it our own.  It takes your leftover turkey and surrounds it in this velvety and hearty soup.


I know that you've probably already used up your Thanksgiving leftovers but tuck this one away for Christmas leftovers or use a rotisserie chicken instead. This also freezes well, so if you are tired of turkey, you can save it for later.  This soup rocks on a cold, dreary Winter's day.

Smoked Turkey and Wild Rice Soup
Servings:  8 cups or 4 bowls

Ingredients
  • 1 stick unsalted butter
  • 1/2 cup finely diced carrot, about 1 large carrot
  • 1/2 cup all-purpose flour
  • 7 cups turkey stock
  • 6.2-ounce package Uncle Ben's Wild Rice 
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flake
  • 2 cups diced smoked turkey
  • 1/4 cup finely chopped green onion, about 3 onions
  • 1 cup half and half
  • 2 teaspoons NMT BaCock! Poultry Rub recipe or another poultry seasoning
Instructions
  1. Saute the carrot. Preheat a stock pot over medium-high heat.  Melt the butter and saute the carrot for three minutes.
  2. Make a volute.    Sprinkle in flour while whisking to combine.  Cook for 1-2 minutes, whisking continuously.  Slowly add the stock while whisking.  It seems like a lot of work, but it's worth the whisk (sorry, couldn't help myself).   
  3. Add the rice, seasoning packet, black pepper, and red pepper flake.  Bring to a simmer and let cook for 30 minutes, stirring occasionally. 
  4. Stir in the smoked turkey and green onions.  Cook until heated through, about 10 minutes.
  5. Remove from heat and stir in the half-and-half.  
  6. Season to taste.  Add the poultry seasoning, starting with 1 teaspoon and add until you reach the taste you like.  For us, that was 2 teaspoons of NMT BaCock! Poultry Rub but your mileage may vary.