Brad's cream of turkey soup with wild rice
Had lots of leftovers from Christmas, and conveniently it dumped down snow. So this was my comfort meal.
Ingredients
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5 cups shredded left over turkey
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5 celery stalks, sliced thin
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3 large carrots, sliced thin
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1 small onion, chopped
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1 tbs garlic, minced
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1/4 cup marsala cooking wine
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1 lg sweet potato
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2 tbs butter
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1 qt whipping cream
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2 tsp granulated chicken bouillon, or to taste
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8 strips bacon, chopped and cooked. Drain on paper towels
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4 servings of prepared wild rice
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Texas toast
Cooking Instructions
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1
Sautè carrots, onion, and celery in a lg frying pan with a little oil. When onion gets tender, add garlic. When carrots are tender, deglaze pan with marsala. Cook until all liquid reduces.
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2
Meanwhile cook sweet potato in oven or microwave until soft. Set aside to cool. As soon as it is able to be handled, peel and place in a bowl. Mix 2 tbs of butter and enough whipping cream to make it mash creamy.
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3
Place turkey, vegetables, herbs, and bacon into a large stock pot. Cover with water. Add bouillon and bring to a boil.
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4
Reduce heat and simmer 15 minutes.
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5
Add whipping cream and return to a simmer. Slowly add potatoes, stirring constantly until well incorporated. And heated through.
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6
In a bowl, place rice to one side. Fill bowl with soup. Serve with Texas toast. Serve immediately. Enjoy.
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