It's a Happy Tuesday and a Happy Birthday for my oldest son! Happy Birthday PJ!
This photo of Phillip and my Mom was taken
well over 50 years ago! Phillip is now 58!
The years have just flown by!
And now for today's soup.....
Wild Rice and Turkey Soup!
Save this recipe for Thanksgiving. Enjoy!
Ingredients:
2 1/2 pounds turkey, roasted and shredded
6 quarts brown turkey stock
2 onions, medium dice
2 carrots, medium dice
2 stalks celery, medium dice
2 tablespoons garlic, minced
1 cup butter
1 cup all-purpose flour, sifted
2 tablespoons thyme
2/3 cups wild rice
2 cups water
Salt and pepper, to taste
Directions
In a medium sauce pot, bring the water to a boil, add the wild rice. Reduce heat and cover until wild rice is cooked, or about 45 minutes. Strain off excess water and set aside.
In a large thick-bottomed soup pot, melt butter and sweat onions, carrots, and celery for about 3 minutes. Next add the garlic and then slowly sift in the flour until all the butter is absorbed by the flour. Cook for another 5 minutes until flour starts to turn brown. Add turkey stock gradually and stir mixture constantly with a whisk to get rid of the clumps of flour. Once all the turkey stock is in the soup, add the wild rice and shredded turkey. Bring mixture to a boil, being sure to stir occasionally. Reduce heat to a simmer and cook for another 20 minutes, until the carrots are tender. Add fresh thyme to finish and season the soup to taste.
Slurp and savor!!!!
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