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turkey & wild rice soup with mushrooms |
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Tuesday, 20 November 2007 |
turkey & wild rice soup with mushrooms
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Everyone has a favorite Thanksgiving leftovers recipe and this is mine. It uses both the turkey meat (and stock from the bones, if you are ambitious) plus any extra wild rice. Save it for Saturday, when you can add in a viewing of the Bayou Classic between Southern University and Grambling State (their bands are amazing); it’s Americana at its finest.
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serves 6
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prep time: 15 minutes |
cook time: 20 minutes |
1 tablespoon butter
1 tablespoon oil
1 carrot, chopped
1 leek, chopped
1 pound mushrooms, stemmed and thinly sliced (see note)
1/2 teaspoon dried thyme
1/2 cup dry sherry or marsala
1-1/2 cups chopped leftover turkey meat
2 cups cooked wild rice
1 quart turkey stock or chicken broth
1 cup heavy cream
salt and freshly ground pepper
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In a large saucepan or soup pot, melt the butter in the oil over medium-high heat. Add the carrot and leek and cook, stirring, until softened, about 5 minutes.
Stir in the mushrooms and thyme and cook until mushrooms have exuded liquid and shrunk down, about 10 minutes. Pour in the sherry and cook until the liquid evaporates.
Add the turkey, wild rice, and stock; bring to a boil. Simmer, uncovered, for 5 minutes, then add the cream and simmer 5 minutes more. Season to taste with salt and pepper and serve.
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note: Get a mix of wild and regular mushrooms for the best flavor, or just use cremini or button mushrooms, even packaged sliced ones for convenience.
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