Got a lot of turkey left after a big Thanksgiving or Christmas feast? Here's an easy and delicious soup recipe that combines shredded turkey with broth, vegetables and a roux as a thickener. My family loved it! I served it with garlic bread and it filled and warmed us up on a cold winter's night.
Here's the recipe:
6 cups chicken both
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup butter
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, shredded turkey meat
1 16 oz. can Great Northern Beans
1 c. fresh or frozen kale, torn into pieces
2 cloves minced garlic
In a large pot over medium heat, combine chicken broth, water, green onions, garlic and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes. Add beans.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the butter in a medium saucepan over medium-low heat. Stir in flour, salt, and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.