Actually this recipe is a bit of a lie, it requires a pot and a frying pan if you don’t prep the mushrooms in the soup pot.
- 1 to 3 tbsp butter
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 25 large sage leaves, finely chopped
- 4 tbsp all-purpose flour
- 5 cups turkey or chicken stock
- 3.5 oz / 100g rice
- 9 oz / 250g mushrooms, sliced
- 7 oz / 200g cooked turkey
- 3/4 cup heavy cream
- serve with freshly grated parmesan cheese
Chop onion, celery, and sage leaves. Sautee with butter in soup pot (standard medium mac and cheese pot will be a little tight but should work) until onions turn transparent.
Stir in the flour (approximately a third at a time) and continue cooking for ~2 minutes (should begin to turn brown and stick a bit to the bottom of the pan).
Add ~1 cup of the stock (a little at a time), scraping the flour from the bottom of the pan and combining with the floured vegetables. Add remainder of the stock and mix completely.
Stir in rice and season to your taste, bringing just to a boil.
Reduce heat and simmer partially covered for ~30 minutes until rice is just tender, stir occasionally.
Meanwhile melt cook mushrooms with butter in a separate skillet for ~8 minutes, seasoning with salt and pepper.
Add mushrooms to the soup. Add turkey to the soup and stir in cream. Simmer ~10 minutes more until combined and heated through. Taste and season as necessary.
Serve in warm bowls and garnish with grated parmesan cheese.
I’ve made this soup twice in a row, never to the real recipe. Since sage is tough to find I substituted standard dry/rubbed sage and chopped up some parsley for the leafy parts. I also used chicken instead of turkey but with the holidays coming up, this would be a great way to use up turkey leftovers.
Since I don’t like mushrooms I at first tried substituting a finely sliced, quartered, and seasoned potato slices. The first time I actually used 4 cups stock instead of 5 cups and let the soup boil a bit too long, boiling off some of the liquid. Bad news. It really does better with more liquid and could probably even stand another cup of stock so don’t be shy with it.
That’s also the reason it says 1 to 3 tbsp butter. I’ve been using extra celery and onion and 2 tbsp of butter instead of half the butter with one stick of celery and half the butter with the onions.
Second time I ditched the potatoes (they were a bit ~off~ when mixed with the rice) and also omitted the cream. Making it less creamy chicken soup and more like a traditional chicken soup. But with the flour and the cooking time / style it plumps up nicely and stands really well on its own.
If you want to stick to the true “one-pot” style, definitely cook the mushrooms ahead of time and reserve in a measuring cup or something. If you don’t have a turkey, we grabbed a rotisserie chicken and were able to make a few meals out of it and I’m excited to save the bones to make my own stock next.
As it is, I think I will permanently drop the cream and mushrooms, making it a basic “Chicken and Rice” soup.