Turkey & Wild Rice Soup

Instructions:

1. In a large pot, bring the broth to a boil. Add the wild rice, reduce the heat, cover, and simmer for 35–40 minutes, or until the rice is tender.
2. In a separate pot, melt the butter and sauté the carrots, celery, onion, and garlic until softened.
3. Sprinkle the flour over the vegetables to form a roux, stirring and cooking for 1–2 minutes.
4. Slowly ladle in some of the hot broth, whisking continuously to loosen and smooth the roux.
5. Transfer this mixture into the pot with the cooked wild rice.
6. Stir in the shredded turkey, thyme, parsley, salt, and pepper.
7. Pour in the heavy cream and simmer for an additional 5–10 minutes, until the soup thickens and becomes creamy.
8. Taste and adjust seasoning before serving warm.

Variations

• Substitute leftover chicken for turkey to make this a year-round recipe.
• Add baby spinach or kale during the final minutes for extra color and nutrition.
• Use a blend of wild rice and brown rice for added texture.
• For a lighter version, replace heavy cream with evaporated milk.

Tips

• Rinse the wild rice before cooking to remove excess starch.
• Add more broth if you prefer a thinner soup, as wild rice continues to absorb liquid over time.
• For deeper flavor, sauté the vegetables in a splash of olive oil along with the butter.
• A small amount of white wine or a pinch of nutmeg adds a gourmet, holiday-inspired finish.