Wild Rice and Turkey Chowder
Ingredients
Ingredient | Amount |
---|---|
Unsalted butter | 4 Tbsp. |
Onion, Spanish | 1, small dice |
Celery | 2 ribs, small dice |
Carrots | 3, small dice |
Button mushrooms | 4 oz., sliced |
Potatoes | 4 oz., small dice |
Turkey thighs | cooked, 8 oz., small dice |
All purpose flour | 3 Tbsp. |
Chicken stock | 5 C |
Wild rice | 2.5 C, pre-cooked |
Thyme, fresh | 1 sprig |
Dry sherry | 3 Tbsp. |
Heavy cream | 1 C |
Salt and pepper | to taste |
Method
- Melt the butter in a large saucepan over medium-high heat. Add onion, celery and carrots; cook stirring until vegetables begin to soften, 4 to 5 minutes. Add mushrooms and cook until they begin to give off some liquid, 2 to 3 minutes.
- Sprinkle flour over vegetables, stir well to cook 1 minute. Add stock and thyme, cover and heat to a boil. Reduce heat and simmer gently until vegetables are tender, 15 minutes. Add sherry and cook 1 minute. Remove from heat and add cooked turkey, wild rice, cream and season with salt and pepper.