MRI_Guy
Take a breath!
This recipe has the Harbormaster seal of approval.
I picked up this recipe from one of my favorite butcher shops in Alaska last week and made it for today's family gathering using leftover Beer Butt chicken - which worked pretty well in place of smoked turkey (which I don't have any of yet......)
Jerry's Smoked Turkey & Wild Rice Soup
2 Cups Smoked Turkey
10 Slices bacon
2 Tbsp Pimiento
8 Cups chicken broth or stock
1 Cup long grain or jasmine white rice
3/4 Cup Wild Rice
1 Cup finely-chopped green onions
1 1/2 stick butter or margarine
1 Cup flour
1tsp salt
1/2 tsp pepper
1/2 tsp Poultry seasoning
2 Cups half-and-half
1/2 Cup heavy whipping cream
Cut turkey into cubes and refrigerate while preparing soup.
Cook bacon until crisp. When cool, crumble the bacon and set aside while prepping the soup.
Chop pimiento and set aside.
Combine broth, rice & onions in large pot. Bring to a boil and immediately reduce to simmer. Simmer covered for 30-45 minutes or until rice is tender.
Melt butter. Stir in flour and seasonings with whisk. Simmer over low hear, stirring constantly until smooth.
Stir half-and-half and cream into flour mixture and continue stirring for about two minutes until thickened.
Stir cream mixture, a little at a time, into broth/rice/onion mixture.
Add turkey, bacon, and chopped pimiento, and heat through.
I picked up this recipe from one of my favorite butcher shops in Alaska last week and made it for today's family gathering using leftover Beer Butt chicken - which worked pretty well in place of smoked turkey (which I don't have any of yet......)
Jerry's Smoked Turkey & Wild Rice Soup
2 Cups Smoked Turkey
10 Slices bacon
2 Tbsp Pimiento
8 Cups chicken broth or stock
1 Cup long grain or jasmine white rice
3/4 Cup Wild Rice
1 Cup finely-chopped green onions
1 1/2 stick butter or margarine
1 Cup flour
1tsp salt
1/2 tsp pepper
1/2 tsp Poultry seasoning
2 Cups half-and-half
1/2 Cup heavy whipping cream
Cut turkey into cubes and refrigerate while preparing soup.
Cook bacon until crisp. When cool, crumble the bacon and set aside while prepping the soup.
Chop pimiento and set aside.
Combine broth, rice & onions in large pot. Bring to a boil and immediately reduce to simmer. Simmer covered for 30-45 minutes or until rice is tender.
Melt butter. Stir in flour and seasonings with whisk. Simmer over low hear, stirring constantly until smooth.
Stir half-and-half and cream into flour mixture and continue stirring for about two minutes until thickened.
Stir cream mixture, a little at a time, into broth/rice/onion mixture.
Add turkey, bacon, and chopped pimiento, and heat through.
