A new vat of soup

Yes, another pot of soup. I know, I know.

Creamy Turkey & Rice Soup

2 quarts turkey stock
2 tbsp butter
1 cup onion, diced fine
1 cup celery, diced fine
1 cup carrot, diced fine
1 cup uncooked brown rice
1 bay leaf
1/2 tsp ground thyme
3 cups cooked and chopped turkey breast
Sea salt
2 cups half and half
1/3 cup water
1/4 cup GF flour (I used Bob’s Red Mill All Purpose Baking Flour)

Melt the butter in a stock pot; add the onion, celery and carrot. Saute until onion is translucent. Add the stock, bay leaf, thyme and turkey. Bring to a boil then reduce to a simmer, cooking for 30 minutes. Add the rice and stir well. Continue to cook until rice is tender, about 35 minutes. Add salt and pepper to taste.

Pour in the half and half. Stir well. Combine the water and flour; whisk to remove lumps. Stir the flour-water mix into the soup and stir well to make sure you don’t get lumps in the soup. Heat another 5 minutes and then serve.

The plan was for wild rice instead of brown rice, but someone (*cough* The Man *cough, cough*) picked up an Uncle Ben’s wild rice thing that had wheat. Beware of those 😉
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