Here’s a great way to use up that leftover turkey and such from Thanksgiving or Christmas dinner. Or just make it on its own; it’s really wonderful.
- 1 cup cooked wild rice
- 4 T. unsalted butter
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- ½ cup onion, finely chopped
- 3 cups stock (vegetable or chicken)
- 3 T. all-purpose flour
- 1 cup cranberries (fresh or dried)
- 2 cups cooked turkey, cut into small cubes
- 1 cup whole milk or half-and-half
- salt & pepper to taste
- Melt the butter in a soup pot and add the mirepoix (carrots, celery, and onion). Sauté over low heat until soft and translucent. I used a food processor to make sure that it was very smooth.
- Whisk together the stock and flour; pour into the soup pot
along with the vegetables.
- Add the wild rice and cranberries and cook until it thickens (5-10 minutes).
- Add the turkey, then cover and simmer over very low heat for about 15 minutes.
- Before serving, add the milk or half-and-half and stir until it’s thoroughly warmed through, then season to taste.