Thursday, November 29, 2007

Turkey Wild Rice Soup

I made some changes to the recipe, and am posting this as a way to deal with Thanksgiving leftovers.


1 stick butter
3 cloves garlic, minced
1 med. onion, finely chopped
2 1/2 c sliced mushrooms
1 c. thinly sliced celery
1 c. thinly sliced carrots
1 bunch asparagus spear heads
1/2 c. flour
8 c. chicken broth
4 c. cooked wild rice
pinch curry powder
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. chervil
1/4 tsp. white pepper
2 c. Half and Half
2/3 c. dry or cream sherry (I didn’t use this when making it, I used dry vermouth)
3-4 c. cubed turkey

Melt butter over medium heat. Add garlic and onion and cook until golden. Add mushrooms and celery. Cook and stir 2 minutes. Mix in flour thoroughly. Add broth, stirring constantly until thickened, 5-8 minutes. Stir in rice, spices and turkey. Reduce heat to low. Stir in Half and Half, asparagus and sherry, if using.. Simmer, stirring occasionally. Garnish with fresh parsley.

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