posted by Julie Rieve 10-29-101 7:14 PM
November 2001 Bon Appetit magazine
Turkey and Wild Rice Soup
Makes 10 cups
1 cup wild rice (about 6 ozs)
4 cups of water
1 1/2 tsp salt
4 Tbsps butter
1 onion chopped
3 cups sliced mushrooms
1/2 cup chopped celery
1/4 cup all purpose flour
6 cups canned low-salt chicken broth
1/2 tsp curry powder
1/2 tsp dry mustard
1/2 tsp dried chervil
1/4 tsp ground white pepper
2 cups whole milk (no substitutes)
1/4 cup dry Sherry
1 cup chopped cooked turkey meat.
Place wild rice, 4 cups of water and 3/4 tsp salt in medium saucepan. Bring to simmer over medium heat. Cover and simmer until rice is tender, about 40 minutes. Drain and reserve.
Melt butter in heavy stockpot over medium-high heat. Add chopped onion: saute until beginning to soften, about 5 minutes. Add mushrooms and celery: saute 4 minutes. Add flour: stir 1 minute. Add chicken broth and bring to a boil, stirring until slightly thickened. Stir in reserved cooked rice, remaining 1/2 tsp of salt, curry powder, mustard, dried chervil and white pepper. Stir in milk and Sherry. Simmer 15 minutes, stirring occasionally. Add cooked turkey meat and simmer until heated through, about 5 minutes.