Description
A favorite to serve any time
Ingredients
- 3 Tbsp olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 1 fennel bulb, diced
- 3 cloves garlic, minced
- several potatoes, diced
- 1 c white wine
- 6–8 c turkey or chicken stock
- 4 Tbsp cornstarch
- 2 c cooked wild rice
- 2 c cream of mushroom soup
- 2–3 c cooked turkey
- 1 c ham, diced
- 1 pint heavy whipping cream
- 2 c grated cheese, such as gouda, farmer’s cheese, etc.
Instructions
In a large stock pot sauté onion, carrots, celery and fennel in oil until tender. Add minced garlic and cook another couple minutes, not allowing any of the veggies to brown. Deglaze the pan with white wine, scraping up all the little brown bits.
Meanwhile, cook potatoes in a separate pot until tender, remembering that small pieces cook quickly. Drain potatoes.
Add stock to the large pot, reserving 1/4 cup stock. Add wild rice, mushroom soup, and potatoes, then bring to a gentle boil.
Combine cornstarch with reserved stock, and add to the pot to thicken soup. Add meats to heat thoroughly.
This is a good time to remove half of the soup, if you want to freeze for future use. Otherwise, add cream and grated cheese, heating completely, but not allowing to boil.
Notes
Either make a large pot to serve a small army, or set aside some soup to freeze for later use. After thawing soup, heat and add cream and cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
