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  • smoked turkey wild rice soup
printshare

Difficulty: Beginner

Poultry

Smoked Turkey & Wild Rice Soup

John

schedule

Prep Time: 20 min

outdoor_grill

Cook Time: 45 min

Difficulty: Beginner

Delicious Smoked Turkey & Wild Rice Soup is the perfect answer to the cold-weather blues!

Instructions

  • Step 1: Preheat your recteq to 400°F burning the recteq Ultimate Blend Pellets and place a Dutch oven inside the grill and let it come up to temp.
  • Step 2: Add butter and oil to Dutch oven. Once butter melts, add onions, carrots, and celery and sauté them for 8-10 minutes.
  • Step 3: Add Chef Greg's 4 Letter Rub, Colden's Freakin Greek Rub, and flour. Cook for a few minutes, then add chicken stock, and whisk hard to dissolve the flour.
  • Step 4: Stir in rice, place top on Dutch oven and allow it to simmer 15-20 minutes, stirring periodically so the rice doesn't stick.
  • Step 5: Add turkey and mushrooms to Dutch oven, place the lid back on top of Dutch oven and allow it to simmer 15-20 minutes until the rice is tender.
  • Step 6: Stir in heavy cream, and at this point taste it to see if it needs any extra salt or pepper. Let come back to a simmer and serve.
Ingredients

Serving Sizes

Ingredients

  • 1/2 Onion, diced coarse
  • 1 1/2 Carrots, peeled
  • 2 Celery Sticks, diced coarse
  • 1 tablespoon(s) Olive Oil
  • 1 tablespoon(s) Butter
  • 1 1/2 tablespoon(s) Chef Greg's 4 Letter Rub
  • 1 1/2 tablespoon(s) Colden's Freakin' Greek Rub
  • 2 tablespoon(s) Flour
  • 3 cup(s) Chicken Stock
  • 1/2 cup(s) Uncooked Wild Rice
  • 1 1/2 cup(s) Turkey, cooked & shredded
  • 3 1/2 ounce(s) Mushrooms, sliced
  • 1/2 cup(s) Heavy Cream

Tools Needed

  • Cast Iron Dutch Oven
  • Knife
  • Cutting Board
  • Spatula
  • Whisk
  • Step 1: Preheat your recteq to 400°F burning the recteq Ultimate Blend Pellets and place a Dutch oven inside the grill and let it come up to temp.
  • Step 2: Add butter and oil to Dutch oven. Once butter melts, add onions, carrots, and celery and sauté them for 8-10 minutes.
  • Step 3: Add Chef Greg's 4 Letter Rub, Colden's Freakin Greek Rub, and flour. Cook for a few minutes, then add chicken stock, and whisk hard to dissolve the flour.
  • Step 4: Stir in rice, place top on Dutch oven and allow it to simmer 15-20 minutes, stirring periodically so the rice doesn't stick.
  • Step 5: Add turkey and mushrooms to Dutch oven, place the lid back on top of Dutch oven and allow it to simmer 15-20 minutes until the rice is tender.
  • Step 6: Stir in heavy cream, and at this point taste it to see if it needs any extra salt or pepper. Let come back to a simmer and serve.

Chef Pairings

Serve this hearty soup with a side of Smoked Garlic Bread or Smoked Cornbread Cakes for the prefect cold-weather combo.