Leftover Turkey & Wild Rice Soup

• 1 whole Onion, Diced
• 2 stalks Celery, Diced
• 1 whole Carrot, Diced
• Oil Or Clarified Butter, As Needed
• 1/2 cups Unbroken Wild Rice Or 1 Cup Pre Cooked Wild Rice
• 1 Tablespoon Chopped Fresh Rosemary
• 1 teaspoon Chopped Fresh Thyme
• 1 clove Garlic, Minced
• 1 cup Dry White Wine
• 5 cups Turkey Stock
• 2 cups Cream
• 2 cups Chopped Leftover Turkey Meat
• 1 teaspoon Salt
• 1/8 teaspoons Pepper

1. Start by preparing all your vegetables. They should be washed, peeled, and then diced.
2. Saute vegetables in a little oil or clarified butter over medium high heat until they become translucent and soft.
3. If you are using raw wild rice, add rice to the pot now, along with freshly chopped herbs and garlic. Toast rice kernels in the pot for a minute or two to give them a bit more of a nutty flavor. If you are using up leftover wild rice, just add the herbs and garlic-cooked rice will be added later.
4. Once rice starts to stick to the bottom of the pot, de-glaze pot with white wine. Use a wooden spoon to scrape of any stubborn stuck on bits.
5. Add turkey stock and cream to the pot. Bring pot to a boil by turning up the heat, and once it has boiled, turn heat down to allow soup to simmer. Simmer soup for about 30 minutes to cook the rice most of the way before adding in the turkey meat. If you are not using raw wild rice, simply simmer soup until vegetables are cooked.
6. Add chopped leftover turkey meat to the soup, and season soup with salt and pepper. If using pre-cooked wild rice, add it now.
7. Simmer soup for another 10 to 15 minutes to finish cooking the rice, heat up the turkey meat, and thicken the cream some more. If you find the soup is still too thin, you can use a flour or cornstarch slurry to lightly thicken it.

onion, stalks celery, carrot, butter, unbroken, rosemary, thyme, clove garlic, white wine, turkey stock, cream, turkey meat, salt, pepper

Taken from tastykitchen.com/recipes/soups/leftover-turkey-wild-rice-soup/ (may not work)