I made this using the last of our leftover Thanksgiving turkey and cooked wild rice, both of which I had in the freezer, ready and waiting. Here’s what I did: I couldn’t bring myself to use all 8 T. of butter so I cut it back a little to 6 T. I probably could have gotten away with even less. I used a cup of each, diced carrots, diced celery and diced onion. I sautéed the veggies for about 10 minutes, adding two minced cloves of garlic during the last minute of sautéing. I then added the flour, broth, parsley, salt and white pepper and let this simmer, covered, to finish cooking the veggies for 10 more minutes. I added the cooked turkey and only one cup of wild rice, which I thought was plenty, and packed this up to go in the freezer. Once thawed I re-heated it subbing milk for the half and half. My version yielded about 9 cups of soup. This was excellent! Rich and delicious!
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I made this using the last of our leftover Thanksgiving turkey and cooked wild rice, both of...