5cupsof Turkey Stock or BrothChicken stock can also be used, and in a pinch, even water will do
2cupsheavy creamUse milk to lighten up the recipe
1cupdry white wine
1wholeonion small diced
2eachribs celerysmall diced
1wholemedium carrotsmall diced
1/2cupraw unbroken wild riceor 1 cup cooked wild rice
2cupsleftover turkey meatdiced
1tbspfresh rosemary chopped
1tspfresh thyme chopped
4springs fresh parsley to garnish
Start by preparing all your vegetables, they should be washed, peeled, and then diced.
Saute the vegetables in a little oil or clarified butter over medium high heat until they become translucent, and soft.
If you are using raw wild rice, add the rice to the pot now, along with the freshly chopped herbs, and garlic. Toast the rice kernels in the pot for a minute or two to give them a bit more of a nutty flavor. If you are using up leftover wild rice, just add the herbs and garlic, the cooked rice will be added in step 7.
Once the rice starts to stick to the bottom of the pot, de-glaze the pot with the white wine. Use a wooden spoon to scrape of any stubborn stuck on bits.
Next add the turkey stock, and cream to the pot. Bring the pot to a boil by turning up the heat, and once it has boiled, turn the heat down to allow the soup to simmer.
Simmer the soup for about 30 minutes to cook the rice most of the way before adding in the turkey meat. If you are not using raw wild rice, simply simmer the soup till the vegetables are cooked then proceed to the next step.
Add the chopped leftover turkey meat to the soup, and season the soup with salt and pepper. If using pre cooked wild rice, add it now.
Simmer the soup for another 10 to 15 minutes to finish cooking the rice, and heat up the turkey meat, and thicken the cream some more. If you find the soup is till to thin, you can use a flour or corn starch slurry to lightly thicken it.