Turkey Wild Rice Pumpkin Soup Food

TURKEY WILD RICE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

TURKEY WILD RICE SOUP II

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
• Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
• Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

Steps:

• Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
• Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
• Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
• Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

LEFTOVER TURKEY SOUP WITH WILD RICE

Steps:

• Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the thyme, bay leaf, broth, rice and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes, or until rice is tender.
• Stir in cooked turkey and simmer just until heated through. Remove bay leaf.
• Add fresh parsley; taste and season with salt and pepper, if necessary.
• Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.

CREAM OF TURKEY & WILD RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

PUMPKIN WILD RICE SOUP

Steps:

• Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
• Stir in the wild rice and pepper; continue to heat for another 10 minutes.
• Stir in the cream and heat through; do not boil.
• Garnish with chives or parsley and serve.

WILD RICE TURKEY SOUP

Steps:

• In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil).

TURKEY WILD RICE PUMPKIN SOUP

Steps:

• Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes.
• Add broth and pumpkin.
• Bring to a boil; reduce heat and simmer 5 minutes.
• Stir in turkey, rice, half and half, salt and cinnamon.
• Heat to serving temperature. DO NOT BOIL.

CREAMY WILD RICE SOUP

Steps:

• Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.
• Stir in the flour and cook for a minute or two more, again, without browning the flour.
• Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.
• Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.
• Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.
• At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.

TURKEY AND WILD RICE SOUP

Steps:

• Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
• Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
• Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.