A hearty and flavorful soup featuring wild rice and smoked turkey, perfect for a cozy meal.
Heat the butter in a Dutch oven over medium heat until melted.
Using unsalted butter allows you to control the salt level in the soup.
Add the chopped carrots, onions, green onions, rosemary, black pepper, and minced garlic to the pot. Sauté until the vegetables are softened.
Cut the vegetables into even pieces to ensure they cook uniformly.
Stir in the wild rice and add enough broth to cover the ingredients. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender.
Check the rice occasionally to ensure it doesn't stick to the bottom of the pot.
In a small bowl, whisk together the flour and milk until smooth. Gradually add this mixture to the soup, stirring constantly.
Whisking the flour and milk prevents lumps from forming in the soup.
Stir in the shredded smoked turkey, dry sherry, and salt. Cook until heated through.
Taste the soup and adjust the seasoning as needed.
Serve the soup hot, garnished with additional fresh herbs if desired.
Pair the soup with crusty bread for a complete meal.
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