Wild Rice And Turkey Soup

Name: Wild Rice And Turkey Soup
Ingredients: 2 1/2 pound turkey, roasted and shredded; 6 quarts brown turkey stock; 2 onions, medium dice; 2 carrots, medium dice; 2 stalks celery, medium dice; 2 tablespoon garlic, minced; 1 cup butter; 1 cup all-purpose flour, sifted; 2 tablespoon thyme; 2/3 cup wild rice; 2 cup water; salt and pepper, to taste

Elyse Cromer|Nov. 20, 2013 10:16 am EST

3.5 (2 ratings)

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Chef Patrick Long from The Green Room in South Carolina created this recipe to use Thanksgiving leftovers.

Servings

8

Ingredients

2 1/2 pound turkey, roasted and shredded
6 quarts brown turkey stock
2 onions, medium dice
2 carrots, medium dice
2 stalks celery, medium dice
2 tablespoon garlic, minced
1 cup butter
1 cup all-purpose flour, sifted
2 tablespoon thyme
2/3 cup wild rice
2 cup water
salt and pepper, to taste

Directions

In a medium sauce pot, bring the water to a boil, add the wild rice. Reduce heat and cover until wild rice is cooked, or about 45 minutes. Strain off excess water and set aside.
n a large thick-bottomed soup pot, melt butter and sweat onions, carrots, and celery for about 3 minutes. Next add the garlic and then slowly sift in the flour until all the butter is absorbed by the flour. Cook for another 5 minutes until flour starts to turn brown. Add turkey stock gradually and stir mixture constantly with a whisk to get rid of the clumps of flour. Once all the turkey stock is in the soup, add the wild rice and shredded turkey. Bring mixture to a boil, being sure to stir occasionally. Reduce heat to a simmer and cook for another 20 minutes, until the carrots are tender. Add fresh thyme to finish and season the soup to taste.