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Lunch / Dinner

Smoked Turkey & Wild Rice Soup

The bold, woodsy flavor of this comforting soup makes it a perfect dish to come home to on a cool evening. Combined with savory smoked turkey and a splash of sherry, this soup is almost addictive. Be sure to use whole milk — low-fat milk will leave the soup watery and insipid, while whole milk adds richness.

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Ingredients

Smoked turkey legs can be found in most supermarkets. You can substitute 2 cups chopped rotisserie chicken if you can’t find a smoked turkey leg.

Instructions

Combine broth, turkey, onion, wild rice, carrot, celery, sherry, flour, and thyme in a 3- to 4-qt. slow cooker. Cover; cook until rice is tender, on low-heat setting for 4–5 hours.

Stir in milk and scallions just before serving; heat through, about 5 minutes. Season soup with salt and pepper; garnish each serving with almonds.

Slice turkey meat from the leg, then use two forks to shred it. One leg should yield 2 cups of meat.

Slice turkey meat from the leg, then use two forks to shred it. One leg should yield 2 cups of meat.

Wild rice has a nutty flavor. A slow cooker properly cooks it, leaving its texture firm and chewy.

Wild rice has a nutty flavor. A slow cooker properly cooks it, leaving its texture firm and chewy.

Add the milk when the rice is tender. Cover the soup, then let it heat through for 5 minutes.

Add the milk when the rice is tender. Cover the soup, then let it heat through for 5 minutes.

Nutritional Facts

Tags: Christmas, Side Dishes, Slow Cooker, Soup, Thanksgiving, Appetizer, Turkey

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