Turkey Wild Rice Soup
The incomparable writer and speaker Jan Bloom, from BooksBloom, spent a few days with our family after the Midwinter Homeschool Convention. The Blooms have stayed with us several times, and we LOVE having Gary and Jan! They are from frosty Minnesota and Jan was telling me about a wild rice soup she makes, and how she would make it for me the next time they were down.
I am still waiting, but in the meantime, we tried this one and it won raves on a snowy afternoon!! This is a great way to make your leftover turkey shine in a wonderful, heartwarming dish!
- 1 tablespoon EVOO
- 1 onion chopped
- 2-4 stalks celery, sliced
- 2-4 carrots, diced
- 2 cups turkey/chicken
- 1 cup uncooked wild rice
- 1 teaspoon dried basil
- ½ teaspoon dried tarragon
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon cracked pepper
- 1 to 1 ½ quarts of chicken broth (or ThePrudentWife’s Bone Building Stock)
Add 30 minutes before finished
- 1 12 oz can evaporated milk – OR – unsweetened almond milk
- 1/3 cup flour
- 1 cup frozen peas
Heat EVOO in a skillet over medium heat. Add onion and cook until tender.
Spray crock insert with non-stick spray. Combine all ingredients in the first list and mix well. Cook on LOW for 6-8 hours.
About ½ an hour before serving, whip milk and flour together until smooth. If it is lumpy, run through the Vita-Mix or blender. Add to soup, cook on low for an additional 20-30 minutes until thickened.
Serve with Garlic Feta Pizzas and enjoy (recipe below!)
Simple Feta and Garlic Pita Pizza
- Pita bread
- Feta cheese
- Oregano
- Garlic (optional)
- EVOO
Put the pitas on a cookie sheet (I use my large Pampered Chef stone, which fits 3 perfectly) Drizzle with olive oil and lightly rub across the whole surface of the pita to coat (this helps capture the feta and spices). If you are using fresh garlic, press with garlic press and plop on the pita bread covering the whole pita. Sprinkle about 1-2 Tablespoons of feta cheese on each pizza, then sprinkle oregano on top! Bake for 12-18 minutes in a 350 oven until crisp. Cut into quarters and enjoy!