As the cold weather settles in, make the most of your leftover turkey with this wonderful post-Thanksgiving soup from Julia Deane at Culinary Works. This recipe also includes directions for her delicious and versatile turkey broth, great to have on hand to add that homemade touch to your holiday and everyday cooking.
Ingredients
3 tablespoons butter
3 tablespoons olive or avocado oil
1 cup chopped onion
1/2 cup chopped carrot
3/4 cup chopped celery
8 oz mushrooms, diced (optional)
2 cloves garlic
1 tablespoon chopped, fresh thyme
1/2 cup Bourbon (or more if you like)
6 cups turkey stock (or chicken stock)
1 bay leaf 2/3 cup wild rice (uncooked)
4 cups chopped (or shredded, I prefer) leftover turkey
Salt and pepper
Cranberries
Chopped scallions
2 medium onions, unpeeled, chopped
4 carrots, unpeeled and chopped
4 stalks of celery, chopped
4 cloves of garlic, unpeeled
2 bay leaves
4 sprigs of fresh thyme
Handful fresh parsley
1 tablespoon black peppercorns
Salt
Cold water
Directions
In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and season with salt and pepper. Cook for about 10 minutes until onions are soft and translucent. Add the mushrooms, garlic and thyme, cook about 5 minutes more. Add your bourbon, bring to a boil, turn heat to medium, let it reduce by 1/2. Add the turkey stock, wild rice, bay leaf. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 35 minutes, covered. Add turkey, salt and pepper. Cook for 20 minutes more. Taste for additional salt and pepper, which you will probably need. Serve soup in large bowls and garnish with cranberries and chopped scallions.
