Join us on Saturdays from October 19th to March 29th from 9 a.m. to Noon at the Carmel Winter Farmers Market! Hosting an upcoming holiday season gathering? Serve your guests well with one of our natural-cure hams, beef rib roasts, or sweetheart turkey breasts. Also, we have a gift bundles and gift certificates available for the food enthusiast on your list!

Creamy Turkey and Rice Soup

by Emily Becker
We have fun, quirky store a few miles down the road from us called the Losantville Discount Grocery; here, you can find all sorts of grocery and household items ranging from scratch-and-dent, slightly outdated (but still good), unusual flavors/varieties, holiday/themed, etc. at bargain prices.  On a recent trip, I spotted a box of Uncle Ben's Long Grain Wild Rice for $0.40.  I typically do not buy boxed/packaged things like this, but it made me think of a soup recipe I had not made in years, so in my cart it went.  I also typically do not make a lot of soup in July, but these cooler days made it seem like not such a crazy idea.  Last night, I dug through my recipe box and found the recipe--after reading through it, I ended up making several modifications from the original recipe but it still turned out great, in my opinion.  If you give it a try this fall/winter, I hope you will enjoy it too! 

Ingredients
  • 1 1/2 cups each of diced carrots, onions, and celery
  • 3 cups washed, trimmed fresh green beans (about 1" pieces) (could also use frozen)
  • ~2 TBSP oil
  • 8 cups (64 oz) homemade turkey stock (could use chicken; could also use store-bought)
  • 8 cups (64 oz) water (if using store-bought stock, omit the water and replace with stock) If a thicker soup is desired, reduce the water to 4 cups/32 oz.
  • 3 cups cooked, diced/cubed turkey (or chicken)
  • 2 blocks of cream cheese (8 oz each)
  • salt and pepper, to taste (with homemade stock, I added about 3 1/2 tsp salt and 1/4 tsp pepper)
  • 1 box of long grain wild rice with seasoning packet (the original recipe calls for 2 boxes of this, but I only had 1 and it was fine)
Directions
  1. In a large stock pot, add the oil and heat over medium-heat; add the carrots, celery, and onion and cook, stirring occasionally, for about 8 to 10 minutes, or until the vegetables are softened.  Add the green beans and cook for another 3-4 minutes. 
  2. Add the stock and water (or just stock, if using store-bought) and bring to a boil. 
  3. Add the rice and reduce heat to simmer.  Add the turkey.  Continue to simmer for about 30 minutes, or until the rice is tender. 
  4. Add the cream cheese and mix in.  Season with salt and pepper as needed.  Enjoy!

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