Tuesday, 10 April 2012

Creamy Turkey, Mushroom and Sage Soup

So Easter came and went, and was declared by all and sundry to be a bit of a damp squib, but life goes on and so does the soup making.  And here is a bit of a cracker - more of a winter soup than a light, summery thing, but once you've tasted it, I think you will forgive me.  Oh, and the way the wether is at the moment, it will go down a treat!

You could use left-over turkey for this one, especially if you've had one for Sunday roast (I'll have to remind everyone of this soup come December when people are moaning about what to do with surplus xmas dinner - not me, however, I love turkey and I'm always a little bit sad when it's all gone...)

Also in this soup, I've used red rice, which has a really nice nutty flavour, but if you can't get that, just use brown rice instead (I think I own way to may types of rice.  At present, we have Arborio, Paella, Thai Jasmine, Brown, Red, Black, Long grain, Pudding, Sushi and Basmati.  Is that too much rice?)

250g Turkey Breast
250g Chestnut Mushrooms
75g Red Rice
20 Sage Leaves
1 Onion
1 Leek
1.2l Chicken or Turkey Stock
250ml White Wine
200ml Double Cream
3tbsp Plain Flour
Salt and Pepper

1. If you are using fresh turkey instead of left overs, dice the turkey and fry in a little oil until it starts to colour slightly.  Drain and set aside.

2.  Finely chop the onion and leek, then finely slice the sage leaves.

3.  Heat some more oil in your soup pan and fry the onion, leeks and sage leaves until the onions start to soften.  Add the flour and cook for another minute or two, stirring constantly

4.  Slowly add 200ml of stock and the white wine, stirring all the time, making sure no bits get  caught on the bottom of the pan and burn.  This should start to thicken nicely

5.  Add the rest of the stock, season to taste and then add the rice.  Bring the soup to the boil and then simmer for 30 minutes, until the rice is cooked through.

6.  Slice the mushrooms.  In another pan, heat some butter and fry the mushrooms gently until they start to brown on the edges.

7.  Add the mushrooms and cream to the soup, along with the turkey, and simmer for a further 10 minutes. Check the seasoning one more time

8.  Serve and garnish with fresh sage leaves.  Enjoy!

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