Turkey Leftover Soup

Every Thanksgiving kitchen ends up with cubed turkey in the fridge and no clear plan. This creamy Minnesota-style soup is the answer: chicken broth simmered with white and wild rice plus scallions, then finished with a milk-based bechamel, the leftover turkey, crumbled crisp bacon, and a glug of dry sherry right at the end.

The wild rice is what makes it special. It brings a nutty, slightly chewy texture that holds up against the cream where long-grain rice would turn to mush. The sherry is not optional either. Just three tablespoons brings depth and a slightly nutty, aromatic finish that reads like a restaurant soup rather than leftovers.

Kitchen Tips

• Start the rice and broth early. Wild rice needs a full 40 minutes to cook through properly. It gets chewy and unpleasant if undercooked.
• Make a proper blonde roux. Cook the butter and flour for a full minute before adding milk. Undercooked roux leaves a pasty, raw-flour taste in the finished soup.
• Add the milk slowly while whisking. Dumping it in at once creates lumps, and no amount of stirring pulls them back into a smooth sauce.
• Keep the finished soup below a boil after the milk mixture is added. Boiling the dairy curdles it and breaks the creamy texture.

Variations

• Add sliced mushrooms with the scallions for more depth and earthy flavor.
• Stir in a cup of frozen peas and diced carrots for a heartier chowder-style version.
• Use leftover chicken or a rotisserie bird anytime of year when you want turkey soup without the holiday leftovers.