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This is a classic from my mom's collection of recipes. I'm not sure where it came from originally, but it sure is a winner!

Ingredients

• 2/3 cup uncooked, or 2 cups cooked, wild rice
• 1/4 cup butter
• 1 onion
• 2 stalks celery
• 1/2 pound fresh, or 1 large can of mushrooms
• 1/2 cup flour
• 6 cups chicken or turkey stock¹
• 2 cups heavy cream or half-and-half
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground sage
• 1/2 teaspoon salt (to taste)
• fresh ground pepper
• 8 ounces cooked turkey meat²
• 1/2 cup white wine

Directions

1. Cook the wild rice.
2. Dice an onion, fine.
3. Dice the celery, fine.
4. Chop up mushrooms, not too fine.
5. In a large pot (I use our large Revereware dutch oven), melt butter. Add chopped onion, chopped celery, and chopped mushrooms. Sauté the mixture until onions become transparent, about 2 minutes.
6. Add half cup of flour and cook for a minute, while mixture bubbles.
7. Slowly add the stock, stirring to let it start to boil and thicken. Let boil for a couple minutes.
8. Add the cream or half-and-half, again slowly, stirring while adding. Let simmer (not boil) for a few minutes.
9. Add the remaining ingredients and let simmer for 10 minutes.
10. Ladle into bowls and serve immediately.

Comments

¹ I make the turkey stock from the carcass of the Thanksgiving turkey beforehand ⇑

² usually there is enough from picking the meat form the carcass used for making stock. Beware of bones! ⇑

This recipe will make a lot, and it freezes well.

Source:

my mom's collection

Source

my mom's collection

Tags: wild rice, soups, turkey

Categories: Soup

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Page last modified on March 29, 2012, at 12:57 AM by tamara