Creamy Turkey and Wild Rice Soup

It's that season!  Yes, it's the Holiday Season, but it's also the "how do I get rid of the turkey leftovers" season.  This recipe, courtesy of Food and Wine, was adapted from a chicken and wild rice recipe to a Turkey and Wild Rice recipe.

After this pot of soup was made, it's official:  the turkey is gone!

4 T. unsalted butter

2 carrots, cut into 1/2 inch pieces

3 celery ribs, cut into 1/2 inch pieces

1 medium onion, chopped

2 garlic cloves, minced

1 1/2 t. finely chopped thyme

Salt

Pepper

1/4 cup all-purpose flour

1 cup wild rice (5 oz.)

2 quarts chicken stock or low-sodium broth

2 cups of water

4 cups bite-size pieces of roasted turkey (or chicken)

1 cup heavy cream

chopped fresh parsley, for garnish

In a large saucepan, melt the butter.  Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper.  Cook over moderate heat, occasionally stirring, until the vegetables just start to soften, about 10 minutes.

Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

Add the wild rice to the saucepan and gradually stir in the stock and water.  

Bring to a boil, then simmer over moderately low heat, occasionally stirring, until the vegetables are tender, about 30 minutes.

Add the turkey (or chicken) and simmer, occasionally stirring, until the wild rice is tender, 10 to 15 minutes longer.  Stir in the cream and season with salt and pepper.

Ladle the soup into bowls, garnish with fresh chopped parsley, and serve.

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