Cream of Turkey Wild Rice & Spinach Soup

Cream of Turkey Wild Rice & Spinach Soup

Ingredients

  • 4 Tbl. butter
  • 2 Tbl. olive oil
  • 1 large onion, chopped
  • 2 large stalks celery, sliced, (3 if small)
  • 1 (12 oz.) bag baby carrots, sliced into 4ths (5ths for the larger ones)
  • 3 - 4 cloves garlic, finely minced, (can sub 1 tsp. garlic powder)
  • 1/2 cup flour
  • 6 cups homemade turkey bone broth, (*can sub chicken broth)
  • 1 Tbl. Better Than Bouillon Chicken Base
  • 1/2 tsp. dried thyme
  • 1/2 tsp. coarse ground black pepper
  • 1 large bay leaf
  • 4 oz. cream cheese
  • 2 cups (1 pint) heavy cream, (can sub half and half / regular or low-fat)
  • 1 1/2 lbs. cut up leftover cooked turkey (or chicken), (about 3 cups)
  • 1 (6 oz.) box long grain & wild rice, cooked according to box directions (regular, not instant)
  • 1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
  • 1/4 - 1/3 cup asiago cheese, very finely grated (+ more for garnish if desired)
  • 1/2 tsp. salt

Instructions

  • In medium saucepan, cook 1 box long grain & wild rice according to directions on box, cover, set aside. (Use a mix such as Rice-a-Roni or Uncle Ben's.) Regular, not instant.
  • In stock pot over medium heat to start, add butter, onion, celery and carrots, and sauté until the veggies are softened and the onions are translucent. (*Lower heat to medium-low about halfway through, then to low during last 5 minutes for best results. Cooking time is about 20 minutes.) Add the garlic, and cook one minute longer. Stir in the flour to coat, raise heat to medium-low, and sauté 2 minutes longer, stirring.
  • Slowly stir in the chicken broth, then add the chicken base, thyme, pepper and bay leaf. Bring to a simmer over medium-low heat and cook for at least 20 minutes, until the mixture has thickened and veggies are tender through. *Stir every now and then scraping bottom of pot.
  • Add the cut-up cream cheese, stirring until it has fully melted and the broth is creamy.
  • Stir in heavy cream, turkey, cooked wild rice, spinach, and asiago. Cook over Low until heated through, and let rest a few minutes. (*Do not bring to a boil.)
  • Remove bay leaf and ladle into bowls! Serve piping hot, garnished with finely chopped fresh parsley or just a sprig, and a little asiago cheese grated over the top if desired. Enjoy!

    • Notes

    *If spinach just isn't something that you personally care for, you can substitute some torn kale, frozen peas or green beans, or just simply omit it altogether.