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*