Equipment - Large soup pot w/cover - cutting board - chopping knife - bowl for veggies - large measuring cup - bowl for Turkey and rice
This wild rice soup recipe does take some time, um all day, but 100% worth every minute! I try my best to use organic or free range, but of course you can substitute as you see fit.
I am going to give two methods to prepare this wonderful goodness, well because I have done both, so it is only fair to do so. Read through it all once so you get the clue of the adventure which you are about to enter.
Two (3 if doing a brine) days before you plan to make the soup, ROAST A TURKEY . If you have never done a 24 hour brine and then smoked one.... I highly suggest you do! I don't do anything special to it. This take about 3 hours. (or use 3 pounds of fresh chicken breast or even flash frozen works too- - just cook to specs) Once the whole Turkey cools, take off all the wonderful meat goodness and chop it and set aside. I take all the bones, skin, dripping etc etc and put in a large pot 8 cups water, with the carrots, celery and onion. At this point you should have the Turkey broth and rice done.
In the morning or the day before, thoroughly clean 2 cups of dry hand-harvested organic wild rice from the White Earth Indian Nation. Combine with 6 cups of water in that large soup pot. Cook at high temp, covered, until 10% of the water is remaining. Take off the heat and set aside.
In the soup pot heat the cup of Irish Butter until melted then add the celery, carrots, onion, salt, pepper, thyme and nutmeg. Sauté until a bit translucent, at this point add the cup of flour and mix until it becomes a paste. And yeah if you didn't make brother, open your cans of store boughten crap.. or just add the 6 cups of broth you so lovingly created. I bring this to a boil, turn to simmer, intermittently scraping the bottom of the pot. Once the mixture is thick and looks like cream of chicken soup, add 4 cups of the the rice and Turkey and stir. I like this to simmer about an hour.... while constantly watching scraping the bottom.. that shit will stick.
Add heavy whipping cream the half and half and bring back to a simmer. Add the remaining 2 cups of wild rice. This is a true labor of love - ENJOY!
Oh yeah, and your friends and family will want the recipe!
Take your time, stir often, make it thick!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 140 | ||
Calories from Fat: 35 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 45mg | 14 % | |
Sodium 548.4mg | 19 % | |
Potassium 343.4mg | 9 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.7g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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