Wednesday, December 17, 2014

Turkey Wild Rice Soup



This is one of the most beloved soups in this frigid region I live in. With good reason, it's so good.

Minnesota might be known as the state of 10,000 lakes but it is also a large producer of Wild Rice. 

Wild Rice, Minnesota's State Grain, is almost as old as history itself. This highly nutritious grain is not actually rice, but an annual water-grass seed, "zizania aquatica". Naturally abundant in the cold rivers and lakes of Minnesota and Canada, wild rice was the staple in the diet of the Chippewa and Sioux Indians, native to this region.

And, that folks has given us the beautiful recipe shown here. Wild rice is nutty and slightly chewy combined in this super creamy, flavorful soup that is chock full of carrots, celery and turkey (or traditionally chicken) meat. 

This version is super easy because it's mainly made in the slow cooker. You come home to this soup and you know you're going to have an awesome, comforting meal. 

This soup freezes and reheats beautifully, so be sure to portion and freeze some for a really quick meal another day.



Come on...you know you want to make this....



Ingredients:

8-10 cups turkey or chicken stock, divided
8 oz. uncooked wild rice
1 tablespoon olive oil
1 medium onion, chopped
2 cups celery-diced
2 cups carrots-diced (I doubled this)
1/2 tsp pepper
2 tbsn chicken soup base or 2 Knorr cubes (I like Knorr)
1 stick butter
1/2 cup all-purpose flour
2 cups half-and-half or cream
2-4 cups diced cooked turkey
salt and pepper to taste

Directions:

Add eight cups of stock, the chicken bouillon/base and the uncooked wild rice to a slow cooker set to high. 
In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 7-9 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. 
Cook on high for 4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.
In the same skillet over medium heat, melt butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or whole milk, whisking constantly. 
Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and perhaps another cup of stock if you prefer a thinner soup and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.

Recipe adapted from:Lindseys Luscious



Enjoy! 




 This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com