Creamy Turkey and Wild Rice Soup

Soup seemed like a great idea since it's darn cold in the desert. At the moment it is a mere 25F (minus 3 celcius) and I'm mummied up in silk underwear and fleece. I keep reminding myself that in August I was saying ..."I can't wait to be cold" and guess what, I am!

Last night I whipped up a Turkey Wild Rice Soup that was just a little different. A Cooking Light recipe, we've had it before except made with leftover rotisseried chicken with tons of flavor courtesy of the Big Guy's Weber. What I found out last night was- don't bother saving the meat from the turkey bones when you make stock because about all it provides is "chew". Obviously all the flavor goes into the stock...duh! Sure wasn't thinking that time was I?

Thankfully I was able to add more leftover roast turkey and of course the turkey stock made a difference never mind the nutty flavor of the wild rice along with a lot of extra herbs. The real kicker here is the Velveeta. If you're turning your nose up at the idea of mini gourmet me using such a thing, just don't OK? There isn't a cheese available that melts like the stuff and it made this pot of warm goodness totally satisfying.

By the way, haven't I complained before about spending way too much time trying to get the spices right in something only to have the hot sauce bottle emptied on my creations? Last night it was Arizona Gunslinger and it was me. That makes it OK doesn't it?

Creamy Turkey Wild Rice Soup (adapted from Cooking Light)

1 cup wild rice, cooked according to package directions

1 tablespoon butter

1 large onion, chopped

2 garlic cloves, minced

1/4 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1-1/2 cups sweet potato, peeled and cubed

3- 1/2 cups low sodium turkey or chicken broth

1/3 cup flour

3 cups milk

2 cups cubed leftover turkey

10 ounces Velveeta, cubed

1/2 cup fresh parsley, chopped

Melt butter over medium heat in a large pot. Add onion and garlic and cook until onion is soft – about 5 minutes. Add thyme, rosemary, poultry seasoning, salt and pepper and cook for 2 more minutes. Add cubed sweet potato and turkey broth. Bring to a boil, then lower heat, cover and cook for 15 minutes or until potatoes are tender. Whisk flour into milk and add to pot. Cook stirring until mixture thickens. Add leftover turkey and Velveeta. Cook until cheese has melted and mixture simmers lightly. Stir in parsley and serve. Makes 8 servings. Download Creamy Turkey Wild Rice Soup

Comments

[Nanan]

Pretty soup - if you used turkey - I am sure you HAD to use hot sauce to make it edible hehehehe. And I love Velveeta - now that is some good stuff right there!

[June]

Lea - you're a hoot. I'm with ya' on the Velveeta.

[Mags]

25 degrees? Are you kidding me? That's colder than it is here!!

Love soup. Love wild rice. And you know how I feel about my beloved Velveeta. Great recipe!

Stay warm!

[June]

Mags - if you try it make sure Hubby has lots of hot sauce. Yeah, 25 high today was in the 50's. I had the oven on all day! Ha.