Turkey and Wild Rice Soup with Sage and Cranberry

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup wild rice, rinsed
• 1/3 cup all-purpose flour
• 8 cups turkey or chicken stock
• 2 cups cooked turkey, shredded or diced
• 1/3 cup dried cranberries
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil

Method

1. 1

   Melt the butter with the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
2. 2

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 to 2 minutes to remove the raw flour taste.

   1:30 · Cook flour
4. 4

   Slowly pour in the stock while whisking to prevent lumps, then add the wild rice.

5. 5

   Bring the soup to a boil, then reduce heat to low, cover, and simmer until the wild rice is tender, 45 to 50 minutes, stirring occasionally.

   45:00 · Simmer rice
6. 6

   Stir in the cooked turkey, dried cranberries, sage, and thyme. Simmer until the turkey is heated through, about 5 minutes.

   5:00 · Heat turkey
7. 7

   Reduce heat to low and stir in the heavy cream. Season with salt and pepper, and warm gently without boiling, about 3 minutes.

   3:00 · Warm with cream
8. 8

   Ladle the soup into bowls and serve hot.