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Minnesota Wild Rice and Turkey Soup

Source of Recipe


From "It's All American Food"






List of Ingredients



• 2 quarts water
  
• 4 Tbsp salt
  
• 1 cup wild rice
  
• 5 Tbsp butter
  
• 7 to 8 cups turkey stock (or use chicken)
  
• 1 medium onion, finely chopped
  
• 2 large carrots, peeled and finely diced
  
• 2 celery stalks, finely diced
  
• 1 tsp minced fresh thyme
  
• 1 tsp minced fresh rosemary
  
• 1 large russet potato, peeled and finely diced
  
• 1 cup leftover turkey meat, cut into 1-inch cubes
  






Instructions



1. Preheat oven to 350 degrees (F).
   
   
2. Boil the water and the 4 tablespoons of salt in a heavy ovenproof casserole dish with lid on top of the stove. Add the wild rice and let boil, uncovered, for 5 minutes. Drain the wild rice thoroughly in a sieve, discarding the water. Return rice to casserole dish and toss with 1 tablespoon of the butter to coat. Add 1 cup of the stock and bring to a boil on top of the stove. Add a little salt and pepper to taste. Cover with lid and place in oven for 35 to 40 minutes, or until all liquid is absorbed and rice is tender.
   
   
3. While rice is cooking, melt the remaining 4 tablespoons of butter in a heavy stockpot over medium heat. Add the onion and sweat until translucent (about 10 minutes). Add the carrots, celery and minced herbs and sweat 10 more minutes.
   
   
4. Add the potato and the remaining 6 to 7 cups of stock (or enough to cover vegetables by 2 inches). Simmer on medium heat until potatoes are tender, about 10 minutes.
   
   
5. Add turkey meat and cooked wild rice. Let simmer 5 minutes more, or until meat and rice are warmed through. Season to taste with salt and pepper and serve immediately.
   
   Serves 6