Turkey Wild Rice Soup Ii

Many keto recipes use regular flour in their deserts, but this one uses coconut flour as a binder and is a great way to end your thanksgiving meal.

Recipe Summary Turkey Wild Rice Soup Ii

This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.

Ingredients | Turkey Leftover Recipes Keto

⅔ cup uncooked wild rice

2 cups water

6 tablespoons butter

¼ cup finely chopped onion

¼ cup finely chopped celery

⅓ cup all-purpose flour

4 cups turkey broth

⅓ cup shredded carrot

2 cups chopped cooked turkey

½ teaspoon kosher salt, or to taste

½ teaspoon ground black pepper, or to taste

¼ cup chopped slivered almonds

½ teaspoon lemon juice

¾ cup half-and-half cream

Directions

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.

Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.

Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Info | Turkey Leftover Recipes Keto

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings

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Soups, Stews and Chili Recipes, Soup Recipes, Turkey Soup Recipes,