National Soup Swap Day!
Crockpot Turkey Wild Rice Soup
If your crockpot (slow cooker) isn't already off the highest shelf of your pantry, January is the time to dust it off. Not only is winter in full form throughout the upper half of our nation's states, but the other half is enjoying cool enough weather to enjoy a steaming bowl of homemade soup.
Soup prepared in a crockpot takes fifteen minutes of prep time. The cooking is done overnight, while you're at work, doing errands or chauffeuring children to sports and music lessons.
Use what's in your fridge and pantry to make this soup or an old favorite.
The Tenth Annual National Soup Swap Day is January 16, 2016. A young Seattle guy, Knox Gardner, started it in 1999. He wrote articles for the local newspaper and readers spread the idea through social media channels. When soup-swap groups popped up in a couple dozen states and then spread to Canada and England, Knox started the celebration in 2006.
Since the purpose is to gather a group of friends or neighbors, who share take-home quantities of soup for future meals while sharing samples, laughter and maybe a glass of wine, it doesn't matter if the specific date is kept. January is also National Soup Swap Month. Check out www.soupswap.com.
Crockpot Turkey Wild Rice Soup
2 cups chopped cooked turkey (or store-bought rotisserie chicken, shredded]
8 cups chicken broth
2/3 cup uncooked wild rice
1 cup diced white onion
1 cup chopped celery
1 cup chopped small carrots
1 teaspoon sage
2 tablespoon balsamic vinegar
2 cups baby spinach leaves
In a 6.5 quart crockpot, add all the ingredients except the spinach. Stir.
Top the pot with the baby spinach. It will shrivel into the broth while cooking. Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is ready when the vegetables are tender. Can't be ruined by "overcooking." Makes 6 generous servings.