Wild-Rice Soup with Smoked Turkey

2 tsp Butter
1 C Chopped carrot
1 Chopped onion
1 C Chopped green onions
1 tsp Chopped fresh or 1/4 tsp. dried rosemary
1 /4 tsp Black pepper
3 cloves Garlic, minced
2 (16oz.) cans Chicken broth (I make my own)
1 1/2 C Chopped smoked turkey breast (1/2 lb)

1 C Uncooked wild rice
1/3 C All-purpose flour
2 3/4 C Milk (I use milk and heavy cream)
2 tbsp Dry sherry
1/2 tsp Salt

Melt butter in a pan over med.-high heat. Add carrots and next 5 ingredients. Sauté until browned.
Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover reduce heat, and simmer for about an hour to hour and a half, or until rice is tender.
Combine flour and milk in a small bowl stirring with a whisk. Add to pan. Cook over med. heat until thick, stirring frequently. Stir in sherry and salt.

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