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    Turkey Soup With Wild Rice & Escarole

  • 1 tablespoon olive oil
  • 1 Tablespoon Butter
  • 1 onion, diced
  • 1 Large Carrot Diced
  • 1 Stalk Celery Diced
  • 1 1/2 tablespoons minced garlic
  • 1 Bay Leaf
  • 1/4 teaspoon thyme
  • 1 teaspoon hot red pepper flakes
  • 1 1/2 quarts turkey stock (made from carcass), or unsalted chicken broth
  • 1 cup wild rice, rinsed
  • 8 cups escarole leaves, chopped into 1-inch pieces (about 1/2 head)
  • 3 cups roughly chopped roasted turkey (white and/or dark meat)
  • Kosher Salt and Freshly Cracked pepper to taste
    Garnish:
  • Parsley
  • Freshly grated Parmesan
  • INSTRUCTIONS:
    Heat the olive oil and butter in a large heavy pot over medium heat. Add the onion, celery and carrots and cook slowly until onion is translucent, about 5 minutes. Add the garlic, thyme, bay leaf and pepper flakes and cook until fragrant. Season with S&P. Add the stock and bring to a boil. Reduce heat to a simmer, then stir in the wild rice. Simmer uncovered for 25 minutes.

    Add the escarole and simmer for 20 minutes, until the rice is tender. Stir in the turkey, adjust seasoning (salt and pepper), and cook until heated through.

    Ladle into bowls and garnish with parsley and grated Parmesan. Serves 6.

    From: SF Chronicle, Adapted by Robert L.
    Posted By: ???
    Post Date: Wednesday, November 24, 1999

    *BACK TO SOUPS*







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