Страница 60

Creamy Wild Rice and Turkey Soup

PAIR WITH

Ba

(PAGE 153)

I wrote this recipe for my “Simply Affordable” column in the

Oregonian

newspaper as a way to use up post-Thanksgiving turkey, but I ended up loving the creamy, whole-grain soup so much, it’s in regular rotation in our house now. If you don’t have leftover turkey meat, roasted turkey breast or smoked turkey from the deli department will work. Ask them to cut you a thick slab, so you can cut it into bite-size cubes at home. The soup can be made vegetarian by omitting the meat and using vegetable broth. Just throw a few diced red potatoes into the soup with the wild rice, and you’ve got a hearty meat-free chowder. I like to dip wedges of crispy Ba

(page 153)

into this soup; sage and wild rice are always good partners

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

40

MINUTES

2 Tbsp unsalted butter

1 medium onion, finely chopped

2 celery stalks, thinly sliced

2 medium carrots, peeled and finely chopped

1

1

/

2

cups [130 g] sliced cremini mushrooms

1 Tbsp chopped fresh savory, or

1

/

2

tsp dried savory

1

/

2

cup [120 ml] dry sherry or dry white wine

5 cups [1.2 L] chicken broth

(see page 17)