Turkey and wild rice soup

This post is way overdue.  I made it back when we had leftover turkey from Christmas.  The pictures do not really make the soup look all that appetizing, but let me assure you.  This is quite possibly the.best.homemade.soup.ever.  It's extremely creamy and thick but does not leave you feeling heavy and overstuffed.  Brown rice, veggies, juicy turkey, mild spices and warming broth.  

I made this soup on a saturday night.  We ate it with some rosemary roasted potatoes and crusty bread.  And then we messed up.  And I got real mad.  It was not until the next morning at church that I realized that we had left the soup out on the stove all.night.long.  UUUGGGHH!  For real?  A huge pot of delicious soup ruined.  It was very angering.  I don't even know how we forgot.  I don't even know what we did after dinner that distracted us so much that we forgot to clean up.  Maybe we just passed out from the deliciousness.  That must have been it.   


Here is the recipe.  Don't forget to put it in the fridge!

Turkey and Wild Rice Soup
adapted from MyKitchenSnippets

2 cups chopped cooked turkey meat
3 tbsp olive oil
2 stalks celery, diced
3 carrots, diced
1 onion, diced
3 cloves garlic, chopped
2 bay leaves
3 Tbsp flour
1/2 wild rice (I just used brown rice since I was out of wild rice)
6 cups turkey or chicken stock
1 cup cream (You can substitute half and half if you want)
Salt and Pepper to taste

Heat up oil in a large pot.  Saute the onion, garlic, celery, and carrots for about 10 minutes.  Sprinkle in the flour and continue to stir for 3 mins.  Add in the stock, rice and bay leaves.  Cover the pot and cook on med-low for 45 mins.  Cook until rice is tender.  Add the turkey meat.  Cook for another 10 mins.  Stir in the cream, season to taste, and allow the soup to simmer another 10 mins.  Remove bay leaves and enjoy!

Did I mention how easy this soup is to make?      

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