TamWiki

I made this today, 29 January 2012, for lunch with one of our good friends. It was declared a real winner.

Ingredients

• 4 tablespoons unsalted butter
• 1 cup sliced onion
• 1 large can sliced mushrooms
• 2 stalks celery, finely chopped
• 3/4 cup diced carrots
• 3/4 cup flour
• 4 cups low-sodium chicken broth
• 1 cup white wine
• 1 cup water
• 1.5 cups cooked Wild Rice
• 1 pound diced cooked roast turkey (leftover from a whole roasted turkey)
• 1 can evaporated milk
• 1 teaspoon salt
• plenty of freshly ground pepper
• 2 tablespoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• (no rosemary :( )

Directions

1. in a dutch oven or large kettle over medium high heat, melt butter
2. sauté onion in melted butter until translucent
3. add cerley, carrots and mushrooms; stirring occasionally, about 5 minutes
4. add flour, stirring, and cook 1 minute
5. add broth, wine and water, whisk in
6. add in wild rice, stirring to make sure everything is blended
7. bring to a boil, reduce heat, and simmer for 20 minutes
8. add evaporated milk, turkey, salt, pepper, thyme, parsley and sage, mixing in well
9. cook for at least 5 minutes to heat through, longer won't hurt
10. Serve with rustic bread and butter, if desired

Source

Minneapolis Star-Tribune Taste Section

Tags: wild rice, soups

Categories: Soup

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Page last modified on March 29, 2012, at 12:54 AM by tamara