Prep 20 mins
Cook 40 mins
Found this recipe in a magazine years ago and have made it faithfully after Thanksgiving ever since. It is similar to a "cream of" soup and ever so delicious with a few simple spice modifications I have made.
- 2 tablespoons butter or 2 tablespoons margarine
- 1 medium onion, chopped
- 4 ounces mushrooms, sliced
- 2 1⁄3 cups water
- 2 cups chicken broth (or broth from cooked down turkey carcass)
- 1 (6 ounce) package long grain and wild rice blend
- 2 tablespoons dry sherry (optional)
- 2 cups diced cooked turkey
- 1 cup heavy cream
- 1 egg yolk
- pepper, ground,to taste
- 1 tablespoon parsley
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon sage
- 1⁄8 cup soy sauce, (see note)
- Melt butter in large saucepan over medium heat.
- Add onion and mushrooms; cook 2 minutes, until onion is translucent.
- Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
- Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
- Add sherry and boil 1 minute.
- Add turkey. (See NOTE)
- Reduce heat to low.
- Mix cream and egg yolk; stir in a few spoonfuls of soup.
- Add to soup in a slow steady stream, stirring constantly.
- Add soy sauce. Cook only until slightly thickened and hot; do not boil.
- NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
- (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).
This recipe is a keeper. This is the second time I made it. I used Bob's Old Mill Whole Grain Wild Rice Mix so it did not have a seasoning packet which may have less flavoring but it is still very tasty. I added a stalk of celery and a carrot (thinly sliced) to the onion mixture. I added the rice and simmered it about 45 minutes until the rice was done. I didn't use water but substituted 1 32 oz of turkey stock and after the rice was done I added about 16 oz of turkey broth. Then I pretty much followed the recipe above, and I did not have sherry so I omitted that step. I believe the soy sauce really enhances the flavor of the soup.
I tweeked this recipe a bit and it turned out excellent. First, boxed rice is probably not going to give this soup the flavor and consistency it desires. I used real mixed wild rice. I cooked it seperately on its own. I then followed the rest of the recipe ingredients except I added a bit of chopped carrot and did not include the sherry or marjoram as I did not have it on hand. I doubled the chicken stock since real wild rice needs more liquid than this recipe calls for. In the end it was rich, not too thick but great tasting! I also used fresh herbs (parsley, thyme) vs. dried. It was wonderful...would make it again and again....
I had to add a 49 ounce can of chicken broth at the end!!! when I cooked the rice when it was done, it was thick and almost like a rice dish. So I panicked and threw in the chicken broth to make a "soup" and not a side rice dish. When I put my turkey in...there was absolutely no broth at all. It tasted great after that, but I did not need the stress of "no broth " in a soup. I had to make some last minute changes..I will not make this again.