January is National Soup Month! When the weather (or the tummies) say “hearty soup please,” you’ll want to be prepared with a delicious and nutritious recipe. Here’s one that tastes like it’s been simmering all day long in the kettle…. even though it’ll only take minutes to prepare.
This is my Turkey Wild Rice Soup recipe. Using leftover turkey and wild rice, it’s very easy to make. And it is so creamy and flavorful. Served with a slice of fresh bread on a cold winter’s night, it’s sure to warm you right to the tips of your toes!
TURKEY WILD RICE SOUP
½ c. butter
1 qt. broth (** – see below)
2 c. cooked wild rice
2 c. cooked, cubed turkey
½ T. minced onion
1 t. dried parsley flakes
½ t. salt
¼ t. pepper
Melt the butter in a large saucepan. Whisk in the flour. Slowly add the broth until it makes a creamy soup base, whisking as you pour. Add the remaining ingredients. Cover and simmer for 25 minutes or until you’re ready to eat.
Enjoy January and the month of SOUPS! Try some new recipes. Pull out some old ones that Grandma used to make and give them a whirl. Whatever you do, learn how to make use of the leftovers in the fridge. You can do it! And your budget will thank you! Soup’s on!
P.S. When I plan my menu for the week, I often arrange for a ‘soup night’ a day or two after a large meaty meal. Then, before serving the roast, chicken, turkey or ham meat, I cut some up and put it in the refrigerator with the broth to use in the upcoming soup!
**If you canned some chicken stock back in the fall (see my post, Stock Up (on Stock) for Flu Season!), you’re ready with great nutrient-packed broth. If not, you can use the leftover juices from the turkey you roasted or simply make/buy your own broth.