Ingredients
Scale
- 1 head cauliflower, cored and cut into pieces
- 1 head roasted garlic
- 2–3 Tbsp olive oil
- 1 mild onion, diced
- 1 bulb fennel, cored and sliced
- 4 large carrots, peeled and diced
- 4 stalks celery, diced
- 2–3 cups mushrooms, cut into thick slices (use a variety – we like shiitake, oyster, and portabellos)
- 1 tsp black pepper
- 8 c turkey broth
- 1 c dry white wine
- 1 1/2 c wild rice, rinsed well
- 3 potatoes, peeled and diced
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh sage leaves, sliced thinly
- 4 Tbsp corn starch
- 3 c cooked turkey
- 1 c ham, diced
- 2 c heavy cream
- 2 c grated cheese (we like smoke gouda, but swiss or cheddar would work well)
Instructions
- In a large stockpot, place cauliflower in steamer basket over 1? of boiling water and steam until tender, about 10 minutes.
- While cauliflower is steaming, dice veggies.
- Remove cauliflower with a slotted spoon, reserving liquid. Put in food processor or blender. Add roasted garlic and reserved liquid. Process until smooth.
- Sauté onion, fennel, carrots, and celery in olive oil for 10 minutes. Add mushrooms and black pepper, and sauté an additional 5 minutes.
- Add broth, wine, and rinsed wild rice. Cover and simmer 20 minutes.
- Add diced potatoes, thyme and sage. Add the cauliflower/garlic mixture. Simmer 10 minutes.
- Mix corn starch with 1/4 c cold water, and add to soup, which will thicken it slightly.
- Add turkey and ham (or bacon, if you like) and return to slow simmer. At this point, you can allow the soup to cool and freeze it for future use.
- Turn off heat. Add cream and cheese, stirring until melted.
