|Creamy Wild Rice Soup with Smoked Turkey|
In my arm-chair travelling I have finally arrived in Manitoba! This diverse province joined Confederation in 1870. As with all of the other provinces the majority of it's population live along the southern borders where there is a milder climate. Nevertheless it is known for its cold winters and dry summers. In the winter it can get down to 40C below in the capital city of "Winter-peg"", actually called Winnipeg. Manitoba is blessed with an abundance of fresh water lakes. What foods come to mind when I think of Manitoba....whitefish and wild rice!
Whitefish are the most economically valuable fish of Manitoba and the rest of Northern Canada. Commercially caught whitefish are sold fresh and frozen year round, while their gorgeous yellow roe (called golden caviar) is increasingly in demand. The yellow roe has a light, delicate flavour that is terrific in sushi or on top of a sour cream-drenched new potatoes, and ,is a fraction of the cost of it's competitor beluga caviar.
But for the purposes of "Eating my Way Across Canada" I am featuring wild rice. Northern Manitoba wild rice has been seeded in many shallow lakes and provides an income for northern people. Wild rice is actually a large reed-like grass and is harvested with flat-bottom, propeller boats. I love wild rice soup and have many favourites. I can't remember where I first found the recipes or how I have changed them, but here is one of my favourites!!
**Creamy Wild Rice Soup with Smoked Turkey**
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green onions
1 teaspoon chopped fresh or 1/4 tsp dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (16-oz) cans fat-free, less sodium chicken broth
1-1/2 cups chopped smoked turkey breast (1-1/2 lbs)
1 cup uncooked wild rice
1/3 cup all-purpose flour
2-3/4 cups 2% milk
2 T dry sherry (or juice of 1/2 lemon +1/4 tsp lemon zest)
1/2 teaspoon salt
Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (through to garlic). Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned buts. Stir in turkey and rice; bring to boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry or lemon juice and zest and salt.
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