recipeFrom the kitchen of Janet Cuddigan

This is true comfort food. Here is a recipe for a creamy soup with tender rice, a medley of vegetables, and chunks of turkey. It will warm and comfort your family. Save your Thanksgiving and Christmas turkey leftovers for a soup everyone will love.

Ingredients:

  • 6 tablespoons butter
  • ¼ cup diced onion
  • ¼ cup diced celery
  • ⅓ cup all-purpose flour
  • 4 cups turkey broth
  • ⅓ cup shredded carrots
  • 2 cups chopped leftover roasted turkey
  • 2 cups cooked wild rice
  • ¼ cup chopped slivered almonds
  • ½ teaspoon kosher salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • ½ teaspoon lemon juice
  • ¾ cup half-and-half

Directions:

Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes. Gradually whisk in turkey stock until smooth and no lumps of flour remain. Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes. Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes. Stir in lemon juice and half-and-half; heat until just below a boil. Serve and enjoy!

 

Adapted from allrecipes.com