Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery
  • 3 cloves garlic, minced
  • 1 tsp ground turmeric
  • 1 tsp dried thyme
  • 1/4 cup all purpose flour
  • 6 cups turkey bone broth
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 3 cups cooked turkey
  • 2 cups cooked wild rice
  • 1 cup frozen peas
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil and butter in your Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 8 minutes until the onions are translucent and slightly golden.
  2. Stir in the minced garlic, turmeric, and dried thyme. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly. Note: This cooks out the raw flour taste and creates a nutty aroma.
  3. Slowly pour in the white wine to deglaze the pan, scraping up any browned bits. Gradually whisk in the turkey bone broth.
  4. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the carrots are fork tender.
  5. Stir in the cooked turkey and cooked wild rice. Pour in the heavy cream and frozen peas. Simmer for another 5 minutes until the soup is thick and the peas are bright green.
  6. Taste the broth and add sea salt and black pepper as needed. Remove from heat immediately to prevent the rice from over softening.