I originally concocted this soup to use up leftover Thanksgiving turkey, but liked it so much I’ve made it several times since. It’s creamy enough to feel hearty and leave you satiated, but isn’t too heavy. It’s also a great one pot meal – complete with whole grains – and a great dish for warding off winter colds and the like.

This recipe calls for cooked grains and turkey, but if you don’t have those ingredients on you hand, there are a number of things you can do: swap out the turkey for rotisserie chicken or buy unsliced, oven roasted turkey from the deli counter (you’ll need about a pound). You could also opt for another grain, since wild rice takes a long time to cook. Consider quinoa, barley – or even whole wheat couscous.
1/2 tablespoon olive oil
2 large leeks, ends discarded, cleaned and slivered
1 medium yellow onion, diced
2 cloves of garlic, minced
2 quarts (8 cups) chicken or turkey broth
2 cups cooked wild rice
2 cups shredded cooked turkey
1/4 cup unbleached, all-purpose flour
4 tablespoons butter
1/2 cups cream (whole or 2% milk will work fine)
Salt and pepper to taste
1 tablespoon minced parsley

1. Drizzle olive oil in a large pot, then add the leeks and onion. Season lightly with salt and pepper and sauté until tender – about 7 minutes or so.

3. When vegetables are soft, stir in broth, rice and chicken. Adjust seasonings, if needed.

4. In a small pot, melt the butter, then add in flour and whisk til smooth. Lightly brown the roux over medium heat, stirring constantly. Pour in a ladle of broth and whisk to combine, then pour the slurry into soup and stir til dissolved.

5. Set heat to high and bring soup to boil. Reduce heat and simmer for 20 minutes or until slightly thickened. Stir in cream, then garnish with parsley and serve.