I think the thing I like best about Thanksgiving is all the leftovers. While a turkey sandwich with cranberry sauce is my idea of perfection, this soup is a close second. It is a mismatch of a bunch of recipes. Please note that all quantities and ingredients are approximate. Use what you have.
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 onion, diced
- 1 stick of butter (1/2 cup)
- 1/2 cup flour
- 1 box of broth (4 cups; you could also use warm water and boullion)
- 1 cup of diced leftover turkey (I use half dark, half white meat. You could also use leftover roast chicken)
- 2 cups cooked wild rice (I use actual wild rice. You can use a boxed mix or even white or brown rice – whatever you have and like)
- 1/2 cup milk, heavy cream, or half-n-half
- poultry seasoning (light)
- pepper
- garlic powder
- onion powder
Cook 2 cups of wild rice according to package directions and set aside.
Sautee the veggies in 1 stick of butter at medium heat until soft. Sprinkle 1/2 flour on top and stir for several minutes to ‘cook’ flour – like you are making a roux. Slowly add 4 cups of broth, stirring well to avoid lumps of flour. When all broth is added, slowly bring to a boil and then reduce to a simmer. Boiling helps everything thicken.
Add seasonings to taste. Add turkey and rice. I add 1/2 cup of milk or half-n-half here, but you can skip. I like the creaminess it creates. Let everything warm through on low for about 10 minutes. Serve.