This was my most popular soup when I was cooking for our church youth trip. Everyone asked for seconds and there were no left-overs. This recipe and my Chickpea Stew recipe are two big reasons I grow tarragon in my herb garden.
Ingredients:
1 tablespoon olive oil
1 garlic clove, minced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup sliced carrots
1/2 cup diced broccoli
2 tablespoons flour
2 cups cooked turkey, cubed
3 cups turkey broth
1/2 teaspoon dried tarragon
1 bay leave
2/3 cup cooked wild rice
3 tablespoons Dijon mustard
1 cup cream
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
1/4 cup chopped fresh parsley, for garnish
Directions:
Heat oil in a heavy pot over medium heat. Sauté onions and garlic till tender. Add celery, broccoli and carrots. Sauté for another 5 minutes. Sprinkle flour over vegetables and stir well to coat the vegetables.
Add broth and stir until thickened. Add turkey, tarragon and bay leaf. Simmer for 20-25 minutes, stirring every few minutes. Remove from heat and add remaining ingredients. Return to heat and simmer (don’t boil!) another 5 minutes. Remove bay leaves. Garnish each soup bowl with a sprinkle of fresh chopped parsley.
Like this recipe? You’ll find more like this in my recipe book, Gobble This Up. Three dozen recipes, from soups and salads to horse d’ oeuvres and main dishes, you’ll never wonder what to do with turkey leftovers again.
