Chicken/Turkey Wild Rice Soup

 Chicken/Turkey Wild Rice Soup

This recipe comes from the "Wisconsin Supper Club Cookbook" by Mary Bergin. This recipe comes from Jake's Supper Club on Tainter Lake in Menominee, WI. I used turkey and made this the day after Thanksgiving with the Roasted Turkey Stock. It is delicious with turkey sandwiches. It is a very hearty and filling soup, perfect for a cold winter day.

INGERDIENTS

1. 1 1/2 teaspoons butter
2. 1/2 cup diced carrots
3. 1/2 cup diced white onions
4. 1/2 cup diced celery
5. 1/3 cup dry sherry
6. 1/4 cup base. I used turkey stock
7. 1 1/2 teaspoons basil
8. 1 teaspoon white pepper
9. 1/2 teaspoon thyme
10. 2 13/4 cup water. I used turkey stock
11. 2 cups heavy cream
12. 1 1/3 cups milk
13. 1/4 cup roux (use only if you want a thinker soup. melt 1/2 cup butter over medium heat and whisk in 2/3 cup flour)
14. 1 1/2 cup diced cooked chicken (I used turkey. I used the meat from the bones after the stock was made.
15. 1/1/2cook wild rice

DIRECTIONS

Melt butter in a stock pot over medium heat. Add carrots, onions and celery. Saute until soft. Don't brown. Stir in Sherry, chicken base (0mit if using stock), basil, white pepper, and thyme. Cook for 8 = 10 minutes. Add water (stock), cream, and milk. Bring to a near boil.

Whisk in roux, if you want the soup to be thinker. When incorporated, add chicken/turkey. Simmer until thickened, 20 - 30 minutes. Stir in rice and cook 5 more minutes. Serve.

Serves 6 - 10.