We went over to my mom's last weekend to decorate her place for Christmas.
I loaded up the crock pot full of this yummy soup along with some Artisan bread.
Everyone gobbled it up----a very big hit :)
I think this soup gets even better the next day.
Creamy Wild Rice Turkey Soup
1/2 cup butter
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
1/2 cup flour
4 cups turkey stock or chicken broth
2 cups cooked wild rice
2 cups cooked turkey, cut in bite size pieces
1 cup corn, frozen
2 cups half and half cream
1 tsp. dried parsley flakes
2 bay leaves
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup mushrooms, chopped
mozarella cheese, shredded
In large soup pan, add butter, onions, celery and carrots. Cook until tender. Add garlic, stir for 1 minute. Add flour, stirring until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly.
Meanwhile, sautee mushrooms in olive oil until tender. Set aside.
Add sauteed mushroooms, cooked wild rice, cooked turkey, frozen corn, cream, parsley, bay leaves, dry mustard, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.
This recipe works great in the crock pot too. I just cooked it as shown above and transferred it to my crock pot. I used the low setting for 2 hours and then put it on warm until I was ready to serve my soup.
So glad I doubled the recipe! Freezes great :)
Great with French Peasant Bread
Recipe Source: Adapted from Taste of Home Turkey Wild Rice Soup