Creamy Turkey Soup with Wild Rice

Ingredients

• 60 g wild rice blend (long grain and wild rice 50:50 mixed)
• 1 Shallot
• 2 carrots
• 250 g Turkey breast fillet
• 1 tbsp butter
• 1 tbsp flour
• a pinch sugar
• Salt
• white pepper
• 50 ml dry white wine
• 600 ml Vegetable Broth
• 200 ml heavy cream

Instructions

1. 1.

   Cook the rice according to package instructions in salted water.

2. 2.

   Meanwhile, peel and finely chop the shallot. Peel the carrots and cut them into 1 cm cubes. Rinse the meat, pat dry, and cut into 1-2 cm pieces.

3. 3.

   Sauté the shallot in butter until translucent, add the carrots and sauté briefly. Dust with flour, season with sugar, salt, and pepper, then pour in wine and broth. Cover and simmer gently for about 5 minutes, then add the meat and continue to simmer for another ~5 minutes. Add cream, taste, and adjust consistency by reducing further or adding more broth if needed.

4. 4.

   Drain the cooked rice, let it drain, and add it to the soup. Taste the cream soup and serve.