Wishing all our customers a lovely holiday Monday! Unfortunately we will not be featuring our popular Turkey and Wild for Thanksgiving this year. However, we’ve provided the recipe here so you can gobble up those leftovers in a creative way.
2 cups chopped celery
1 large onion, chopped
2 cups carrot, chopped
2 ½ cups mushrooms, sliced
4 garlic cloves, minced
3 tablespoons olive oil
½ cup dried cranberries
1 cup dry white wine
1 cup flour
1 cup of uncooked wild rice
6 cups chicken or turkey stock*
3 cups cooked and diced turkey*
2 cups whipping cream
fresh thyme leaves & freshly chopped parsley
* We roast our own turkey and then make our own stock. This would be a great way to use up your Thanksgiving turkey if you had one!
Time: approximately 1 ½ hours
1. In a large pot, heat oil, cook onions and carrots until onions are slightly softened. Add celery and mushrooms and cook until mushrooms are starting to loose some of their liquid. Stir in garlic, and cook for 5 to ten more minutes. You don’t need to cook the veggies too long at first because they will simmer with the rice.
2. Stir in flour and cook for another 5 minutes or so, stirring to ensure the flour is incorporated, it should look a bit pasty on the veggies.
3. Add stock, wild rice, and salt and pepper to taste. Add water to cover if needed. Bring to a boil. Reduce heat, and simmer until veggies are soft and rice is tender.
4. Add cooked chopped turkey, dried cranberries, wine, fresh herbs, and whipping cream. Gently simmer just until heated through.
5. Taste and adjust seasoning. Add more stock or water if you like, but we like this soup to be fairly thick and full of veggies and turkey.
When reheating soup, heat slowly to ensure rice doesn’t stick and the cream doesn’t split!