Leftover Turkey Soup

1 Tbs butter
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey


In a 6-quart saucepan, heat the butter and oil over medium heat until hot.  Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.

Add the broth, rice, salt and pepper.  Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender.  (For brown & wild rice, about 30 minutes.)

Whisk together (or blend) the half & half with the flour until smooth and there are no lumps.  Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.  Stir in the cooked turkey and heat through.  Season to taste with additional salt and pepper as needed.


From Mel's Kitchen Cafe