Turkey Wild Rice Soup Ii
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
41
Spice
57
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Water6 tbsps
Butter1 cup
Onion (finely chopped)1 cup
Celery (finely chopped)1 cup
All-Purpose Flour4 cups
Turkey Broth1 cup
Carrot (shredded)2 cups
Turkey (chopped cooked)1 tsp
Kosher Salt (to taste)1 tsp
Lemon JuiceDirections:
1
Bring the wild rice and water to a boil in a saucepan
2
Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes
3
Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more
4
Set the cooked rice aside
5
Melt the butter in a soup pot over medium heat
6
Cook and stir the onion and celery until the onion is translucent, about 5 minutes
7
Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes
8
Gradually whisk in the turkey stock until no lumps of flour remain
9
Stir in the carrot
10
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
11
Stir in the wild rice, turkey, salt, pepper, and almonds
12
Return to a simmer, and cook 2 more minutes to heat the ingredients
13
Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot