Creamy Turkey Wild Rice Soup
If you are looking for a way to use use some of that left over turkey...look no further. Despite the long list of ingredients this recipe is pretty easy and goes together quickly.
New England Soup Factory Turkey and Wild Rice Creamy Dijonnaise Soup
Serves: 10-12
3 Tablespoons salted butter
2-3 Cloves garlic, minced
1 1/2 Cups diced onions
1/2 Cup diced celery
1 1/2 Cups sliced carrots
3 Tablespoons all-purpose flour
1 Quart pulled or cooked turkey breast, medium dice
6 Ounces canned sliced water chestnuts, well drained
8 Cups turkey stock (well-flavored)
2 Teaspoons dried tarragon
1 Bay leaf
2 Cups cooked wild rice
1/2 Cup Dijon mustard
2 cups light or heavy cream
1/2 Teaspoon Worcestershire sauce
1/2 Cup chopped fresh parsley
To Taste kosher salt and freshly ground black pepper
As needed blanched julienne carrots
As needed fresh parsley
Place butter in a large heavy lined stockpot over medium heat. Add onions, garlic, celery and carrots. Sauté for 5 minutes.
Sprinkle flour over vegetables and stir well to coat the vegetables. Sauté with flour for 3-5 minutes.
Add stock, turkey, water chestnuts, tarragon and bay leaf. Bring to a boil.
Simmer for 35-40 minutes, stirring every 10-15 minutes.
Remove from heat and add remaining ingredients. Stir very well so the entire soup is thoroughly mixed.
Return to heat and cook an additional 5 minutes. Remove bay leaves.
Garnish each soup bowl with a sprinkle of fresh parsley.
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