Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.
- 1/2 cup Spanish onion, finely chopped
- 8 tablespoons (1 stick) butter
- 1/2 cup flour
- 3 cups chicken stock
- 2 cups cooked wild rice, medium grain
- 1/2 cup carrots, grated
- 1 cup cooked turkey, shredded or chopped
- 1/4 cup almonds, slivered
- 1/2 teaspoon salt
- 1 cup milk or half and half
- In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
- Add flour and stir, then gradually whisk in stock to prevent lumps.
- Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
- Add milk or half and half and heat through.
Tips & Notes
Ingredient Notes: Be sure to purchase authentic “hand-harvested” or “lake-harvested” wild rice, which helps support Native American harvesters and the fragile crop itself. You can freeze portions of cooked wild rice for later use. For added depth of flavor, substitute toasted almonds. This soup can also be made vegetarian by substituting seitan for turkey and vegetable stock for chicken stock.
Serving Tip: Serve with hearty bread or light sandwich and green salad.