It’s hard not to think about making a pot of soup when the calendar says it is October. But with the temperatures we’ve been having of late, it would seem we should be thinking of summer food!
Hasn’t the weather been grand? I have been taking full advantage of the warm weather, cutting down perennials, collecting flower seeds from the cutting garden, the potatoes and onions have been stored in the cold cellar. And the calla lily and gladiola bulbs have been dug. Ah, yes, and we are still cutting the green, green grass twice a week.
Last week I was invited to a friend’s house and she served three kinds of soup and make-your-own sandwiches. It was a lovely supper. So I am thinking about soup. And I know you froze your leftover Thanksgiving turkey and you are not sure what to do with it – you can make this comforting soup. I used a mix of wild and brown rice, but you may use any kind of rice; just be sure to cook it for the length of time it needs for the rice to soften.
For the broth and the meat, turkey or chicken may be used. Now I am going out on a limb here adding cream cheese to soup. I saw it in a recipe somewhere and because I am a cream cheese fanatic, I had to try it. I would advise you to soften the cream cheese, then mash it with the whipping cream before you add it to the soup so there are no lumps of it!
Creamy Turkey and Wild Rice Soup
- 2 Tbsp. oil
- 3/4 cup chopped onion
- 3/4 cup thinly sliced celery
- 1-1/4 cups thinly sliced carrots
- 4 cups turkey broth
- 4 cups water
- 1 Tbsp. chicken soup base
- 1/2 tsp. salt
- 2 Tbsp. fresh thyme leaves
- 2/3 cup wild rice (rinsed well with cold water)
- 2-1/2 cups cooked, diced turkey
- 1/2 cup whipping cream
- 2 oz. cream cheese
- Freshly grated black pepper
In a large pot heat oil.
Add onion, celery and carrots. Sauté until starting to brown.
Add broth, water, chicken soup base, salt, thyme, and rice.
Bring to a boil, then simmer on low heat until rice is tender. Check rice package for cook time.
Add turkey, heat through.
In a small bowl, mash cream cheese and whipping cream together with a fork.
Add cream cheese mixture to soup pot, stir well.
Heat until almost boiling.
Add freshly grated black pepper.
Serves 4-6 people.