Cooper’s Turkey Wild Rice Soup

4 cups chicken stock
3 cups water
2/3 cup white wine
½ cup butter
1 pinch of red pepper flakes
2 cups cooked chicken or turkey (diced or shredded)
1 large white onion diced
1/3 cup flour
4.5 oz wild rice
2 large garlic cloves minced
1/2 cup cooked ham or bacon diced
½ cup asparagus diced
1 cup carrots diced
1 ½ cup half-and-half (can substitute heavy cream or milk)
Parsley diced (for garnish)
Salt and Pepper to taste
In a large pot over medium heat, combine broth, water. Bring to boiling then add rice. Cover and keep on low heat until rice has been cooked. (hint:  it will look puffed out)

In a medium saucepan over medium heat, melt butter and sauté onions, garlic and pepper flakes until cooked through.  Add white wine, cooking for an additional 5 minutes on high heat. Reduce heat to low, while stirring add flour by the tablespoon, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Slowly add cream mixture into broth until fully incorporated. Add asparagus, ham chicken/turkey. Cook over medium heat until heated through, 10 to 15 minutes.  Salt and pepper to taste and garnish with parsley.

*Note:  If the soup is too thick for your taste simply dilute with chicken stock or water.

Print Friendly and PDF

Corn Succotash!


2 cups frozen corn

1 cup frozen lima beans

1 medium red onion diced

½ cup white wine

3 cloves of garlic diced

3 scallions diced

10 Shitake mushrooms chopped (no stems!)

olive oil

salt and pepper to taste



In a few tablespoons of olive oil, sautee onions until carmelized. Drizzle a little more olive oil over medium heat adding wine, garlic and cooking for 5 more minutes. Then add shitake mushrooms, corn, scallions and lima beans and cook until done. Salt and pepper to taste.

Print Friendly and PDF
In Tags ,