* 1/2 cup wild rice, cooked according to package
* 2 tsp olive oil
* 3 celery stalks, chopped small
* 1 onion, diced small
* 1 tsp dried sage
* 6 cups turkey stock
* 2 cups finely chopped cabbage
* 2 cups cooked turkey, cut small
* 1/4 chopped parsley
* 1 Tbsp balsamic vinegar
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1. In a large soup pot over medium heat, put olive oil, celery, onions, and sage, cooking until celery and onions are softened, about 4 or 5 minutes.
2. Pour in the stock, add the cabbage, stir and turn heat down to low, cover pot loosely, and simmer for 25 to 30 minutes or until the cabbage is soft.
3. Add the turkey, cooked wild rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
4. Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings, adding more balsamic vinegar, salt, and pepper as desired.
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Wild rice holds up well under many flavors, so this tangy soup is perfect. This is a soup recipe to keep on hand after the holidays to use up all that turkey and turkey stock.
Use a combination of green and purple cabbage if you want more color. Whatever you do, the soup will turn out full of texture and taste. Enjoy!
Oh, and of course chicken and chicken stock work just as well.
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