In just a few more days. we will be out hunting turkeys, so I checked the freezer and saw that we had two large packs of turkey breast meat from last March. The weather is cold tonight with temps expected to go to the mid 20’s which is very cold for a night in March in South Carolina. What could be better than wild turkey soup with wild rice? Nothing except organic vegetables, spices, and wild rice was used to celebrate this beautiful bounty! What an amazing dinner we had! I tried a different approach to making the soup and was happy with the results. Check out this recipe:
Turkey breast meat cut in into chunks
4 stalks of celery
1 large onion
6 cloves of garlic- crushed in large hunks
1 can of diced tomatoes
1 carton of chicken broth low sodium organic
4 cups of water
Fresh sprigs of parsley
Spices: salt, pepper, red pepper flakes, tarragon, rosemary, onion powder, garlic salt- to taste!
I tried something different – I tossed the turkey chunks with olive oil and seasoned them with rosemary, salt and pepper, I roasted them in the oven for about 15 minutes so that they were partially cooked. I sautéed the onions, carrots, garlic, and celery in olive oil until translucent. I added all the ingredients except the wild rice into the crockpot and cooked for 4 hours on high. I added the wild rice the last hour. The soup had a fresh, aromatic, and hearty appeal. My hubby said it was the best wild turkey soup he has ever had and I have to agree! We are so inspired to have a very successful turkey hunting season this Spring. Thank you Mr. Tom!