The theme for Monday posts in November is Soup.
We love soup.
Well, I love soup… mon mari likes it. He’ll have a small bowl with his sandwich for lunch.
I could eat soup for every meal, every day and be happy.
I make 2 kinds of soup: first course or light soups which are puréed as most soups are here, and hearty soups which are full of chunky vegetables, like most soups are in the U.S.
November soups will be the latter.
For this soup I’m also giving the recipe for turkey stock – in case you have a leftover turkey carcass. You could also use a fresh turkey leg to make the stock, which is what I do.
Or use chicken broth which is what I included in the recipe.
The Stock recipe follows the Soup recipe.
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Turkey & Wild Rice Soup
This is a U.S. tradition for the turkey left from Thanksgiving Dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Soup
- 8 cups (64oz, 2000ml) turkey stock or chicken broth
- 3 cups (15oz, 450gr) turkey, cut into small pieces
- 3/4 cup (5oz, 150gr wild rice
- 4 carrots, trimmed, halved lengthwise, sliced
- 3 ribs celery, trimmed, sliced
- 1 large onion, trimmed, chopped
- 2 tbs cornstarch (maizena, corn flour)
- 2 tbs dry sherry
- 3/4 cup milk
- Bring broth to a boil over medium heat.
- Lightly rinse the wild rice and add to pot.
- Add the vegetables to the pot as you slice / chop.
- Cover and simmer 45 minutes.
- Taste the soup, add salt, pepper, or a chicken stock cube if needed.
- Add turkey to soup.
- Dissolve cornstarch in sherry and a bit of milk.
- Increase heat under soup to a hard simmer.
- Stir in cornstarch mixture, stirring until it clears and thickens the soup slightly.
- Stir in the remaining milk, heat through and serve.
The cornstarch is meant to thicken it very slightly, you may not really notice it when it’s hot, but it makes it more unctuous.
You can substitute chicken for the turkey and long-grain or brown rice for the wild rice.
Cooking time does not include the several hours to make a proper stock
- Serving Size: 1 bowl
- Calories: 377
- Sugar: 13.2 g
- Sodium: 675.6 mg
- Fat: 7.1 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 42.9 g
- Fiber: 4.9 g
- Protein: 34.1 g
- Cholesterol: 81.8 mg
Keywords: turkey soup, wild rice, turkey
For a slightly different version: Turkey Rice Soup
That’s it! (Accept for the stock…)
turkey carcass and some leftover turkey meat or 2 – 3 turkey wings or 1 turkey leg / thigh
the tops from a bunch of celery or 2 ribs celery, cut into chunks
2 carrots, trimmed, cut into chunks
1 onion, quartered
3 bay leaves
8 – 10 cups water
salt or 1 chicken base/stock cubes
Put turkey, vegetables, herbs and water in soup pot or Dutch oven.
If you are using a turkey carcass you may need to break it up to get it in and covered with water – and you may need more water than 8 cups. You can reduce it later.
Cover, bring to a boil, reduce heat and simmer over very low heat for several hours, the longer the better. There should be bubbles breaking the surface occasionally, not steadily.
When done, strain stock into another pot or large bowl, discarding vegetables, bones and skin.
Pick the turkey meat off the bones and reserve for soup.
If time allows, chill stock and remove fat.
Refrigerate turkey if not making soup immediately.