After being in Chicago I was reminded of this soup a Midwest favorite especially in areas where the cold hangs on a little longer. I went with the quickest version I could make. These may not be the best food photos I’ve ever taken, yikes. Every time I start cooking I mean to drag out a real camera with the best intentions.
Here- I’ll include something beautiful to look at while you’re checking out the recipe.
1/2 large red onion diced
3 carrots washed peeled and diced
1 cup of celery diced add some celery leaves in this too
1 shallot finely diced
1/4 cup of loosely chopped parsely
2 sprigs of fresh thyme
3 turkey breast tenders (you could also use 1/2 a turkey breast)
1 cup of wild rice
4 cups water +
1 can of fat free canned milk
In a large dutch oven (this gives you lots of surface area) heat the pan to a medium heat add 2 Tbls. of canola oil. Add all the veggies at once stir around in the pan to coat with oil and lightly salt the veggies, push the vegetables to the side and put the turkey into center of the pan. Keep the heat at medium temperature. Sear one side of the turkey to seal it and get some light browning. Flip the turkey over and give the veggies a good stir cooking a few minutes to give the second side it’s seared lightly browned goodness add the thyme, parsley and wild rice.
Pour 4 cups of water into the pan you’ll pick up some of that good flavor and color from the bottom of the pan pull the spoon across the bottom of the pan to get every bit. The water needs to cover the turkey with a 1/2 inch of water add more if you need. Cover and turn heat down between medium and low, cook 30 minutes. Don’t let the soup come to a boil. Add more water if the turkey isn’t covered. After 30 minutes test the turkey and see if it’s tender. If the meat pierces easily with a fork you’re getting closer.
Add the canned milk you can add as little or as much as you like. I decide by the color when it gets to a nice light tan color for me I stop with the milk (around 3/4 of a can). Let the soup continue on low heat cook 15 more minutes. Pull out the turkey set aside on a cutting board. Bring heat up to medium heat and shake in some Wonder flour whisk it through the soup. Take a minute to thicken add more until you get it to your desired thickness then turn heat back down to low. Cube the turkey and add back into the pot. That is it you are ready to eat!
Linking up to the Hello’s over at Lisa Leonard‘s. Stop in and see what’s going on there are lots of good ideas and beautiful things to see.