Turkey Wild Rice Ragu
Ingredients
2 cups cooked turkey, diced | ||
1 medium onion, chopped | ||
2 celery ribs, chopped | ||
2 carrots, diced | ||
1/2 cup butter | ||
1/2 cup flour | ||
4 cups of turkey or chicken broth | ||
2 cups cooked wild rice | ||
2 cups light cream | ||
1 tbs fresh parsley, chopped | ||
kosher salt and fresh cracked black pepper to taste |
This is a super delicious soup that can be made with fresh or left over turkey meat. 10 servings. (3 quarts)
- In a large sauce pan, saute the onion, celery and carrots in butter, until the onions are transparent.
- Reduce heat, and blend in the flour and stir constantly until slightly tan and bubbly.
- Gradually add in broth while stirring constantly.
- Bring to a boil and boil for 1 minute.
- Reduce heat and add the wild rice, cream, turkey and parsley.
- Season with salt and pepper.
- Simmer for 30 minutes, or until reduced by half.
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