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.
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.
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.
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.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 65mg 21%
Sodium 882mg 36%
Carbs 30g 10%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.