Turkey soup with wild rice & dried corn
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | medium | Onion; finely chopped |
| 2 | Carrots; diced | |
| 2 | quarts | Turkey stock |
| ½ | cup | Wild rice; uncooked |
| ½ | cup | Dried sweet corn |
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Fresh cilantro; chopped |
Directions
1. In a large pot heat the oil over moderate heat. Add the chopped onion and the carrots and saute, stirring, until the onion just begins to turn golden.
2. Add the turkey stock, the wild rice, and the dried corn. Bring to the simmer, then cook, uncovered, over low heat for 1½ to 2 hours until the rice and the corn are tender.
3. Stir in the lemon juice and the chopped cilantro. Serve very hot.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin