Minnesota Cream of Turkey & Wild Rice Soup

I think this is one of the best ways we've ever used up leftover Thanksgiving turkey. Don't get me wrong, I'm still a fan of moist white meat on soft white bread, mayo, and a little lettuce for some color. Joe's not giving up his Moist-Maker Thanksgiving sandwich, in which there's an extra piece of bread in the middle soaked in gravy. But this. Oh, I like this a lot.

This recipe started out as a classic Minnesota turkey & wild rice soup from my niece Jackie in Minnesota. That state is the biggest producer of both turkeys and wild rice, which has to be harvested by hand. In Minnesota, Native Americans harvest the rice, and it doesn't sound easy.

Along the research path Joe and I also stopped for a discussion on the brilliant Campbell's Soup Company campaign in the 60s and 70s, where they promoted recipes using their cream soup. Who doesn't remember a casserole or hot dish* that used cream of mushroom soup? The funny thing is, Jackie's husband is in charge of the Progresso Soup line. Maybe someday they'll trademark her recipe.

Ingredients

1 tbsp oil

1 large onion, diced

2 celery stalks, diced

2 peeled carrots, diced

3 cups cooked turkey, diced

4 cups chicken, turkey, or vegetable broth

2 cans cream of chicken soup (we used the low-sodium, low fat kind)

1 can cream of mushroom soup
10 oz. Velveeta cheese, cubed (we used the reduced-fat kind)
1 cup cooked wild rice (or more, depending on your taste)

Instructions

Saute the vegetables in the oil until tender. Pour in the broth. Stir in the turkey, wild rice, and soup. Slowly stir in the cheese until melted, and heat until thick and bubbly.

Serves 4-6.

* Click here to learn more about Midwestern food and cream soups - interesting!