Turkey and Wild Rice Creamy Dijonnaise Soup
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Credit: Marjorie Druker, Chef/Co-Owner, New England Soup Factory, Boston
The National Culinary Review, February 2010
¹/3 cup salted butter
3 cups diced onions
4 garlic cloves, minced
1 cup diced celery
3 cups sliced carrots
¹/3 cup all-purpose flour
1 gallon well-flavored turkey stock
2 quarts pulled or cooked turkey breast, medium dice
12 oz. can sliced water chestnuts, well-drained
4 t. dried tarragon
2 bay leaves
4 cups cooked wild rice
1 cup Dijon mustard
1 quart light or heavy cream
1 t. Worcestershire sauce
1 cup chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
Blanched julienne carrots, as needed
Fresh parsley, as needed
Method: Put butter in large, heavy, lined stockpot over medium heat. Add onions, garlic, celery and carrots. Sauté for 5 minutes. Sprinkle flour over vegetables; stir well to coat. Sauté for 3-5 minutes. Add stock, turkey, water chestnuts, tarragon and bay leaves. Bring to a boil; simmer for 35-
40 minutes, stirring every 10-15 minutes. Remove from heat; add wild rice, mustard, cream, Worcestershire sauce, chopped parsley, salt and pepper, and blanched carrots. Stir well so the entire soup is thoroughly mixed. Return to heat; cook an additional 5 minutes. Remove bay leaves. Serve 12 ounces per order. Garnish each soup bowl with a sprinkle of fresh parsley.
Poultry, Soup, The National Culinary Review
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