Enjoy this soup for its
heartiness, for its many textures and its herby, oniony broth,
for the nutty taste of the wild rice...you get the picture. It's
obviously a good way to use leftover holiday bird, but substitute
chicken and it becomes that much more flexible.
Turkey Wild
Rice Soup
1/4 cup butter or margarine
4 celery ribs, chopped
2 carrots, peeled and diced
1 onion, sliced
1 red onion, sliced
1/2 cup chopped green onion
1/2 cup slivered almonds
2 teaspoons ground black pepper
1 teaspoon garlic powder
2 whole bay leaves
1 teaspoon crushed dried dill weed
1/2 teaspoon ground turmeric
4 quarts (16 cups) chicken broth
1 1/2 cups wild rice mix
1/2 cup uncooked long grain rice
1/2 teaspoon salt
4 egg yolks, beaten
4 cups diced cooked turkey
3 cups sliced mushrooms
Melt butter in a large
skillet over medium-high heat; add celery and sauté until
tender, about 5 minutes. Add carrots, onion, red onion, green
onions and almonds; sauté until onions are fragrant and
translucent, 5 to 7 minutes. Stir in pepper, garlic powder, bay
leaves, dill weed and turmeric. Heat thoroughly; set aside.
In a large stockpot, bring
chicken broth to a boil; adding wild rice mix, white rice and
salt. Reduce heat, add onion mixture, cover and simmer 30 minutes.
Stir 1 cup of the hot
soup into egg yolks; return to the soup. Add turkey and mushrooms.
Heat thoroughly, but do not boil.
