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Full Online Book HomeLearning KitchenPoultry - Cream Of Turkey And Wild Rice Soup
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Poultry - Cream Of Turkey And Wild Rice Soup Post by :moltar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2231

Click below to download : Poultry - Cream Of Turkey And Wild Rice Soup (Format : PDF)

Poultry - Cream Of Turkey And Wild Rice Soup

Turkey Broth
1 turkey carcass
2 large quartered onions
3 large chopped carrots
1 cup chopped celery stalks and leaves
1 bay leaf
2 whole peppercorns

Place all of the broth ingredients in a large stock pot. Cover with water and cook for one hour. Cool slightly.

Strain the broth and place in a large pot.

Remove any meat from the turkey and add to the broth. Discard the
remaining ingredients. Cool the broth and then chill it. Skim any fat from the broth and return to room temperature.

Boil the broth until you reduce it to about seven cups, or measure out seven cups of broth and use the remaining in another recipe.

Leftover broth also freezes well. Set the broth aside until ready to use with the soup recipe below.


8 ounces wild rice
2 tablespoons canola oil
2 tablespoons butter
1 cup chopped onions
1/2 cup chopped scallions
12 ounces chopped mushrooms
2 cups chopped carrots
3/4 cup flour
4 cups cubed cooked turkey
4 cups light cream
1 teaspoon white pepper
2 teaspoons crumbled dried thyme
1 cup dry white wine
3 tablespoons butter

Place 4 1/2 cups lightly salted water in a medium pot. Bring the water to a boil and add the wild rice. Stir the rice and return to a boil. Reduce the heat, cover, and
simmer for about 45 minutes or until the rice is tender and opens.

While the rice is cooking, sauté the oil, 2 tablespoons of the butter, the onions, scallions,
mushrooms, and carrots in a large stock pot for 5 minutes. Add the flour and mix well.

Pour in the broth and heat through. Add the turkey, cream, and spices. Simmer for 40 minutes.

Just before serving, add the wine, remaining butter, and cooked wild rice. Serve hot.

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Total time: 30 minutes Servings: 8 2 tablespoons butter 1 large yellow onion, diced 1 tablespoon minced garlic 1 cup jasmine rice 1/2 pound diced roasted turkey (2 cups) Grated zest and juice of 1 lemon 1 teaspoon fresh minced thyme 3 bay leaves 1 quart turkey or chicken broth 3 cups half-and-half 1/2 teaspoon salt 1/4 teaspoon pepper Melt the butter in a 5-quart saucepan over medium heat and add the onion and garlic. Cook until the onion is softened, 3 to 4 minutes. Add the rice, turkey, lemon zest and juice, thyme and bay leaves. Cook for 30 seconds.

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