wild rice, turkey & mushroom

6 to 8 servings                                                                     next recipe     back

Wild Rice and MushroomDSC 0008 2

Earthy and hearty describe this soup. Feel free to use your favorite type of mushroom in place of the cremini. You can also substitute cooked barley or faro in place of the wild rice.


3      tablespoons olive oil
1      medium yellow onion, chopped
1      celery stalk with leaves, chopped
2      medium carrots, peeled and chopped
2      garlic cloves, minced
2      teaspoons fresh rosemary, finely minced
3/4    teaspoon kosher salt
1/2    teaspoon freshly ground black pepper
1/2    pound cremini mushrooms, cleaned and chopped
1/3    cup brandy (optional)
6
1/2  cups chicken stock
1      cup wild rice, cooked
2      roasted turkey thighs (about 1/2-pound), skinned and chopped
1/2    cup fresh parsley, chopped

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, carrots, garlic, rosemary, salt and pepper and sauté the vegetables for 5 minutes. Add the mushrooms and cook for another 10 minutes, stirring occasionally. 

Add the brandy (if using) and continue to cook over medium heat for a few minutes. Add the stock, reduce the heat to a simmer and cook for about 20 minutes to allow the flavors to blend.

During the last 5 minutes of cooking, stir in the cooked wild rice, roasted turkey and parsley, Serve the soup immediately.

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