Turkey and Wild Rice Soup

If you have not discovered that magic of the slow cooker, aka the Crock Pot, you need to do so. I find slow cooker meals make large quantities so it's perfect for lots of leftovers or parties. The best part? It cooks the meal for you! 

I discovered this soup recipe and OH EMM GEE it's divine! It's creamy, thick, and full of flavor and it's perfect for this cold weather... 

Crock Pot Turkey and Wild Rice Soup
8-10 cups turkey or chicken stock, divided
8 oz. uncooked wild rice (I used 4 oz. wild rice and 4 oz. of brown rice just to mix it up)
1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced (when I make this soup again I'd add about 4 carrots)
1/2 teaspoon pepper
2 tablespoons chicken soup base (like Better Than Bouillon)
4 tablespoons butter
1/2 cup all-purpose flour
2 cups half-and-half or cream
2 cups diced cooked turkey (I just used the carving block turkey in the deli section)
1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)
salt and pepper to taste

Add eight cups of stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. You may wish to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.

This soup is probably one of my favorite things I've ever made so it's really worth a try. Enjoy! 

Maddie