This is one of my all time favorite soups. It’s from a cookbook my mom gave me years ago and it is our go-to recipe for what to do with turkey leftovers. You can also use chicken, of course. This soup is creamy without being too thick, flavourful without being spicy, and is delicious served with some hot rolls, and followed up with ice cream (heh). As with all my recipes T = tablespoon, t = teaspoon.
3 T butter
1 onion, finely chopped
1 celery stalk, finely chopped
25 large fresh sage leaves, finely chopped (although we often leave ours whole)
3 T all purpose flour
5 c turkey or chicken stock
2/3 c brown rice
9 oz mushrooms, sliced (we often also throw in some dried shitakes as well)
7 oz cooked turkey, shredded
3/4 c heavy cream (we use half and half)
freshly grated Parmesan cheese, to serve
- Melt half the butter in a large saucepan over medium low heat. Add the onions, celery and sage and cook for 3-4 minutes until the onion is soft, stirring frequently. Stir in the flour and continue to cook for about 2 minutes.
- Slowly add about 1/4 of the stock and stir well, scraping the bottom of the pan to mix the flour. Pour in the remaining stock, stirring to combine, and bring just to a boil.
- Stir in the rice and season with salt and pepper. Reduce the heat ad simmer gently, partially covered, for about 30 minutes or until the rice is just tender, stirring occasionally.
- Meanwhile, melt the remaining butter in a large skillet over a medium heat. Add the mushrooms and season with salt and pepper. Cook for about 8 minutes until they are golden brown., stirring occasionally at first, then more often as they start to colour. Add the mushrooms to the soup.
- Add the turkey to the soup and stir in the cream. Continue simmering for about 10 minutes until heated throughout. Taste and adjust the salt and pepper. Ladle into warm bowls and serve with Parmesan cheese.
Serves about 4 hungry peeps, takes you about 15 minutes of hands on time and about 60 minutes of cook time.