Recipe by SarasotaCook
This was a classic growing up. A little creamy, all fresh ingredients, mushrooms from a local farmer, and wild rice from a friend who was from MN, but rented one of our cottages every summer and always brought tons of MN Wild Rice. Now if you don't have turkey leftovers (which I almost always do), use chicken which will work just fine. But there is something about the turkey that is just perfect with this. If I don't have leftover turkey, I often buy a small turkey breast just so I can make this soup, and use the rest for sandwiches. And no turkey stock? ... chicken stock or broth is fine. Just don't skimp on a few things. 1) Sherry wine, 2) REAL wild rice, 3) fresh vegetables and, mushrooms, and; 4) fresh herbs. It just isn't the same otherwise. I can have just a bowl of this for dinner or it makes a great starter, or wonderful with just a salad or grilled sandwich.
Top Review by Ronald S.
I will make this again tomorrow for the third year in a row. I use my after thanksgiving turkey stock. It is the best soup I have ever had and I'm very thankful it was posted. I like it more than thanksgiving dinner.
- 2 cups cooked turkey, diced (you can substitute chicken)
- 1 1⁄3 cups wild rice, uncooked
- 4 cups mushrooms, thin sliced (I use a mix of cremini, button, shitaki, morel, etc. Just don't use one, mix it up)
- 2 large sweet onions, cut in quarters and thin sliced (2 cups)
- 1 leek, thin sliced
- 1 small fennel bulb, cut in half and thin sliced
- 1 1⁄2 cups celery including celery leaves, thin sliced
- 3 teaspoons minced garlic
- 6 cups turkey broth, more if you like the soup a bit thinner (chicken is fine)
- 1⁄2 cup sherry wine
- 3⁄4-1 cup heavy cream
- 1⁄2 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon fresh thyme, fine chopped
- 1 teaspoon fresh rosemary, fine chopped
- 2 tablespoons fresh parsley, fine chopped
- 2 tablespoons butter
Directions See How It's Made
- Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
- Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
- Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
- Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
- Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!