Bodacious leftover turkey soup makes a meal
November 22, 2012, Thursday
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Print Edition
Print Edition
CHANCES are, you're going to have leftover turkey from your Thanksgiving holiday meal.
We've made turkey sandwiches with leftover slices of meat, made hash with diced dark meat and so on. This recipe is our favorite variation and the best way to put the turkey carcass to good use, as there is a lot of turkey flavor and rich gelatin in the bones.
The mushroom mix gives a good depth of flavor, and the sage and thyme are classic herbs to complement the turkey.
Feel free to use vegetables at your local wet market. Spinach, broad green beans, potato, leeks, pea shoots and cabbage are tasty too.
Velvety and comforting, this recipe transforms any leftover poultry into a bodacious meal. If you want to use the entire carcass, double the recipe. If you don't add rice, take away one cup of water. The soup freezes well.
Happy Thanksgiving and happy cooking!
Cream of turkey, wild rice and mushroom soup
Ingredients:
2 cups of leftover turkey breast, diced
1/2 turkey carcass
1 tbsp good olive oil
1 sprig fresh thyme
2 leaves fresh sage, finely minced
1 stick of butter, 1/4 cup
1 cup mixed mushrooms (button, beechwood and porcini), sliced
1 clove garlic, minced
1 small carrot, chopped
1 large onion, chopped
1 stalk celery, chopped
1/4 cup of all-purpose flour
1/3 cup of jasmine rice (optional)
1/4 cup of wild rice (optional)
1 cup of dry white wine
1-2 cups of cream
5.5 cups of water
Kosher salt
Freshly ground black pepper
Preparation:
1. In a large pot, bring 5.5 cups of water to a boil, place half of the turkey carcass in and turn the heat down to a simmer. Slowly simmer for 45 minutes. Drain, discard turkey bones and reserve the broth. Should yield about 5 cups of broth. Rinse both kinds of rice together in a colander and set aside.
2. In a small saucepan, heat butter on low heat, add flour and cook for a few minutes to a light caramel color. Add the white wine and bring to a boil. Use a whisk to stir until the sauce is smooth. Lower the heat and simmer for 10 minutes. This helps to cook out the raw flour taste.
3. In the meanwhile, heat olive oil in a medium pot. Add chopped onions and sauté until lightly caramelized for good flavor. Season onions with salt and freshly ground black pepper. Add thyme, garlic, sage, mushrooms, carrot and celery and cook until vegetables are soft. Season the mix again with salt and freshly ground black pepper.
4. Add the water or turkey stock, cream, diced turkey breast, rice and the butter and wine mixture. Stir to combine and bring to a small boil. Immediately reduce the heat to a simmer and cover for 15 minutes. Do not boil; this will separate the butter and cream. Serve hot with crusty bread.
We've made turkey sandwiches with leftover slices of meat, made hash with diced dark meat and so on. This recipe is our favorite variation and the best way to put the turkey carcass to good use, as there is a lot of turkey flavor and rich gelatin in the bones.
The mushroom mix gives a good depth of flavor, and the sage and thyme are classic herbs to complement the turkey.
Feel free to use vegetables at your local wet market. Spinach, broad green beans, potato, leeks, pea shoots and cabbage are tasty too.
Velvety and comforting, this recipe transforms any leftover poultry into a bodacious meal. If you want to use the entire carcass, double the recipe. If you don't add rice, take away one cup of water. The soup freezes well.
Happy Thanksgiving and happy cooking!
Cream of turkey, wild rice and mushroom soup
Ingredients:
2 cups of leftover turkey breast, diced
1/2 turkey carcass
1 tbsp good olive oil
1 sprig fresh thyme
2 leaves fresh sage, finely minced
1 stick of butter, 1/4 cup
1 cup mixed mushrooms (button, beechwood and porcini), sliced
1 clove garlic, minced
1 small carrot, chopped
1 large onion, chopped
1 stalk celery, chopped
1/4 cup of all-purpose flour
1/3 cup of jasmine rice (optional)
1/4 cup of wild rice (optional)
1 cup of dry white wine
1-2 cups of cream
5.5 cups of water
Kosher salt
Freshly ground black pepper
Preparation:
1. In a large pot, bring 5.5 cups of water to a boil, place half of the turkey carcass in and turn the heat down to a simmer. Slowly simmer for 45 minutes. Drain, discard turkey bones and reserve the broth. Should yield about 5 cups of broth. Rinse both kinds of rice together in a colander and set aside.
2. In a small saucepan, heat butter on low heat, add flour and cook for a few minutes to a light caramel color. Add the white wine and bring to a boil. Use a whisk to stir until the sauce is smooth. Lower the heat and simmer for 10 minutes. This helps to cook out the raw flour taste.
3. In the meanwhile, heat olive oil in a medium pot. Add chopped onions and sauté until lightly caramelized for good flavor. Season onions with salt and freshly ground black pepper. Add thyme, garlic, sage, mushrooms, carrot and celery and cook until vegetables are soft. Season the mix again with salt and freshly ground black pepper.
4. Add the water or turkey stock, cream, diced turkey breast, rice and the butter and wine mixture. Stir to combine and bring to a small boil. Immediately reduce the heat to a simmer and cover for 15 minutes. Do not boil; this will separate the butter and cream. Serve hot with crusty bread.
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