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 WINE CLUB:
MELLOW WINE STYLE
This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.
Varietal: Pinot Noir
Analysis: 13% alcohol / volume
VS02: 26 mg/L
TS02: 62 mg/L
RS: 2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.
The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.
ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.
© Information and Photos provided by Jan Harmsgat.
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