Difficulty: Beginner
Poultry
Smoked Turkey & Wild Rice Soup
John
Prep Time: 20 min
Cook Time: 45 min
Difficulty: Beginner
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
- 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.