A dear friend shared this recipe with me several years ago before she passed and I’ve been making it my own ever since. I make this soup whenever I think of her. Sometimes I will add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort.
—CAROL BRAULT HENDERSON, NC
PREP: 20 MIN. • COOK: 65 MIN. • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1/2 cup uncooked wild rice
4 cups water
1/2 cup butter, cubed
8 ounces red potatoes (about 2 medium), chopped
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey or chicken
1. In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes.
2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir for 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer.
3. Stir in flour until blended; cook and stir for 2 minutes. Gradually stir in the broth and undrained rice. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until slightly thickened.
4. Add cream, salt and rosemary; return to a boil. Simmer, uncovered, for 15-20 minutes or until the rice is tender, stirring occasionally. Stir in turkey; heat through.