Recipe

Turkey Wild Rice Soup

Ingredients
½ cup Kowalski's Unsalted Butter
½ cup matchstick-cut carrots
¼ cup finely chopped onion
¼ cup thinly sliced celery
¼ cup cornstarch
32 oz. chicken broth, divided
2 cups cooked Kowalski's Wild Rice
2 cups half-and-half
1 cup chopped cooked turkey (white and/or dark meat)
1 tsp. kosher salt
¼ cup dry sherry
- freshly ground Kowalski's Black Peppercorns, to taste
- fresh thyme, chopped, for garnish
Directions
  1. In a large pot over, melt butter over medium heat. Add carrots, onion and celery; sauté until tender (about 5 min.).
  2. Add cornstarch to a glass measuring cup; whisk in approx. 1 cup broth.
  3. Add remaining broth to the pot with the vegetables; slowly whisk in cornstarch mixture.
  4. Increase heat to medium-high; cook and stir until slightly thickened (about 5 min.).
  5. Reduce heat to medium. Stir in rice, half-and-half, turkey and salt; simmer for about 15 min., stirring occasionally (do not allow soup to boil).
  6. Remove soup from heat; stir in sherry.
  7. Season with pepper; serve garnished with thyme.