Turkey Wild Rice Soup

A long, long time ago, shortly after cooking pots came into use, a man was sitting in front of his cave watching his mate boil bones to flavor the seeds she planned to cook for the evening meal.

As the water boiled she turned a piece of meat on a stick over the fire.

“Woman,” said he, “why don’t you put some of that meat into the water?  We can’t eat bones, and that old goat you’re roasting is so tough I can hardly chew it.”

Since she was a good mate, she chopped a piece of the meat off the roast and tossed it into the pot.  Years later she would tell her grandchildren how she had invented soup, interrupted of course by the old man who claimed the credit.  

“I told her to add the meat.  She put in the roots and greens later, but she was just trying to make something fancy to impress the folks in the cave down the ledge.”

“It was because the hunting was poor, you old coot,” she would reply, and the children would laugh.

The argument about who invented soup is still going on.  There are even food writers who claim that the invention of soup was inevitable.  People who say this would probably not claim that cell phones were inevitable.  The only difference between the invention of the cell phone and the invention of soup is that soup was invented about twenty thousand years ago while some of us can remember a time when there were no little phones that made strange noises in the theater or church.

Someone has to apply his or her intelligence to solve a problem or see something that does not yet exist.  The man at the fire in front of the cave wanted tender meat and his mate wanted to cook other edibles at the same time, so soup came into existence.  The person who imagined a cell phone was probably a wife who wanted to remind her husband not to forget the bread and milk or a husband wishing he could apologize in advance for being late for dinner.

Soup might have been invented by different people at different times around the world, or the invention may have spread from some remote cave in China where 20,000 year-old cooking pots have been discovered.  Today, however, virtually everyone enjoys soup, and you can find dozens of soup cookbooks.

I love a good soup and enjoy reading cookbooks. While not thought of as a cookbook, the plot of Stone Soup, by Marcia Brown, is really a recipe for a pretty good soup. I first read the book when I was about five years old. The story is based on a folk tale about three hungry soldiers who get some selfish villagers to supply the food for a pot of delicious soup. I was fascinated by how easy it sounded to make soup.

Marcia Brown, the author of Stone Soup, published another “cookbook” called Skipper John’s Cook, which you can read online complete with the illustrations by clicking HERE. It is a book with a good lesson for anyone who wants to succeed as a cook.

Since we were in leftover turkey time, like Skipper John I was looking for interesting ways to vary the menu but use up the turkey before Christmas arrived. Jerri suggested using some in a wild rice soup. I liked the idea and here is how to make your own turkey wild rice soup.


1 cup uncooked wild rice
3 cups water
3 T butter
1 T vegetable oil
1 cup sliced mushrooms
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1/8 tsp. powdered garlic
1/4 tsp. white pepper
5 T all-purpose flour
4 cups turkey or chicken broth
3/4 tsp. salt
2 tsp. instant or 2 cubes chicken bouillon
1 cup heavy cream
2 cups chopped leftover turkey
Freshly ground black pepper to taste
Fresh parsley for garnish


Rinse the wild rice in cold water, drain it well and put it in a covered saucepan with three cups of cold water. Bring it to a boil, reduce the heat and simmer covered for an hour. Stir occasionally and add more water if necessary. When the rice is done remove the pan from the heat and leave it covered to cool.

While the rice is cooking, clean and slice the mushrooms and clean and chop the onion, carrots and celery into a quarter to half-inch dice. Chop the turkey into bite-sized pieces and clean and coarsely chop some parsley for a garnish.

Melt three tablespoons of butter in a Dutch oven or soup pot over moderate heat. Add a tablespoon of vegetable oil and sauté the mushrooms for about two minutes. Add the onions and cook them until they begin to soften. Then mix the carrots and celery with the mushrooms and onions and season the mixture with the powdered garlic and white pepper.

Sprinkle the flour over the vegetables and stir continuously for two minutes to cook the flour. Add the broth and stir until you have a smooth liquid. Add the salt and two teaspoons of instant or two cubes of chicken bouillon. Bring the soup to a boil, reduce the heat and simmer for twenty minutes to cook the vegetables. Stir occasionally.

Drain the rice and stir it into the soup, then stir in a cup of cream and the turkey. Grind a little black pepper on the soup. Bring the soup nearly to a simmer, taste and adjust the seasoning. If necessary, thin it with a little cream.

NOTES: When I first made this soup, my chief taster, proofreader and editor judged it “not as good” as some she had eaten. It needed more salt and turkey, and a more velvety texture. One mistake I made was using half and half rather than cream in my first attempt. Be warned. If diners want to reduce their consumption of butterfat, serve them a small bowl of soup and a large one of salad.

If you serve it like we do, here is what they will see.

Leftover Turkey Enchiladas

Jerri’s and my parents grew up in the Great Depression, and they they did their best to teach us not to waste anything.  In the kitchen this meant cutting the meat off the bones and cooking the turkey carcass after Thanksgiving or Christmas dinner to make turkey broth.  Mom would package the meat for sandwiches and use the broth for soup or other dishes in the weeks following the holidays.

Since there are just two of us at home today, leftover turkey is a challenge.  For the holiday dinner I like to carve a turkey that does not look like a big chicken.  No ten or twelve pound midget for us, which leaves us with enough leftover turkey to feed a large family.

Every year we find a package or two of carefully packaged turkey meat or a container of broth from last year that got lost in the freezer.  We don’t feel as bad today about throwing out these overlooked treasures, since we feed them to the gray fox or the mother bear and her cubs who wander past the cabin in the summer.  “Nothing goes to waste in nature,” I say virtuously as I leave the food in the woods across the brook.

But now that we are in something that resembles that depression of 80 years ago, we are trying to do better about using leftovers.  Since it is my fault that we end up with so many leftovers, it is my responsibility to help find ways to use them.

We like chicken enchiladas.  One day I decided to try making them with leftover turkey.  I did wonder if the hint of sage and allspice in the meat would be a problem, but the result was delicious.  You can poach a chicken breast or some thighs in a little water with a bouillon cube if you don’t have any leftover turkey, but think of those starving children in China that my folks used to remind us of when we had leftovers and make a point of saving some leftover turkey for this great cold weather dinner.


8 large flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup shredded Monterey Jack cheese
1 1/2 cups chopped leftover turkey
1 cup sour cream, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chopped green chilies
1 jalapeño pepper
2-3 T finely chopped green onions
1/2  tsp. cumin
1/4 tsp. white pepper
1/8 tsp. freshly ground black pepper
Dash of hot sauce
1/8 tsp. salt


Preheat the oven to 350 degrees Fahrenheit.

Remove the seeds and white membrane from the jalapeño and chop fine.  Clean and chop the green onions.  In a large bowl, combine and mix thoroughly 1/2 of the soup, 3/4 cup sour cream, 1 1/2 cups cheddar cheese, the Monterey Jack cheese, chilies, turkey, jalapeño , onion, black pepper and salt.

Spoon about 1/2 cup of filling off center on each tortilla and roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.

Mix the remaining soup with 1-2 tablespoons water, 1/4 cup sour cream, the cumin, hot sauce, white pepper and chili powder and spread the sauce over the enchiladas.

Cover and bake at 350 degrees for 20 to 25 minutes. Uncover and sprinkle with the remaining cheddar cheese and bake six to eight minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

NOTE: Serve with a green salad and glass of beer or white wine.