Creamy Leftover Turkey Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- ½ cup chopped celery
- 4 ounces sliced cremini mushrooms
- 1 clove garlic crushed
- 1 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups turkey broth OR chicken, OR vegetable
- 3 medium carrots, peeled and sliced
- ½ pound baby potatoes, halved or quartered
- ½ cup wild rice blend
- 1 cup half & half
- 4 cups cooked Turkey meat, shredded
- ½ cup corn
- salt & pepper, to taste
Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
Serve: Season with salt and pepper to taste, then serve immediately.
© Recipe courtesy of Nora from Savory Nothings.
NOVEMBER WISCONSIN WINE CLUB:
Château Haut Barrail
BOLD WINE STYLE
Château Haut Barrail is situationed in the Bordeaux region called Médoc. The wine grows on gentle hillsides facing Gironde, with good natural drainage. This wine has intense garnet color with black tendencies. Aromas of ripe fruit and toasted almonds, with a soft and fruity lingering finish. Médoc wines go extremely well with numerous foods and show their full power when accompanied with white and red meats, game, fish in red sauce and firm-bodied cheese.
Varietal: 70% Merlot, 30% Cabernet Sauvignon
Analysis: 14%.5 alcohol / volume
Aging: 12 months in 60% new barrels and 40% old barrels
Critical Acclaim: 92 pts James Suckling 2018; 91 pts Decanter 2018; 90 Vinous 2016
Produced with sustainable agriculture practices and pruning in double Guyot. Leaf-stripping and traditional winemaker. Cold maceration during 24 hours minimum, with natural yeasts. Fermentation in stainless steel thermo-regulated vats.
ABOUT CHÂTEAU HAUT BARRAIL:
Château Haut Barrail and its windmill, has been around since 1362. The oldest parts of the current house were built at the beginning of the 17th-century. Nowadays, it represents the typical architecture of the 18th-century, with engraved vines and wheat on the stonework. The Cyrill Gillet Domains are situated in the center of the Médoc area on the Begadon district, spread across 37 acres. Owners since 1987, the Gillet family has done a lot to restore the estate. The first vintage of Château Haut Barrail was 1995.
© Information and Photos provided by Château Haut Barrail and Decanter.
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