Turkey and wild rice soup

Man we ate leftovers for days after thanksgiving and when we had made all the turkey sandwiches we could stand I froze the leftover fried turkey. Then we got a cold front here in south Mississippi and I needed some soup. This is the recipe I came up with and Lord have mercy it was so good all my boys went back for a third bowl!

2 1/2 C chopped turkey meat

4 chopped carrots

1 chopped onion

3 chopped ribs of celery

1 package sliced mushrooms

4 T butter

3/4 C white wine

2 T lemon juice

1 T better than bullion chicken base

1/4 cup flour

3 cans chicken broth

1 1/2 C water

Salt and pepper

3 springs of Thyme

2 C heavy cream

4 T chopped parsley

1 1/4 C uncooked Wild Rice blend (found this at target)

In a large soup pot place butter and onions, carrots, celery, and mushrooms and sauté till soft. (About 6-8 minutes) when soft add the white wine, lemon juice, and chicken base and let simmer down and reduce a little. Add your flour and stir till flour is incorporated with all the veggies and stir in chicken broth. Add salt, pepper and the whole sprigs of thyme. Stir in the rice and turkey meat and let cook on a low simmer for 15-20 minutes stirring a little. Stir in the heavy cream and chopped parsley and let simmer for about 10 minutes and serve! 

Pistachio, cranberry, and white chocolate holiday shortbread cookies

The colors of these cookies just have christmas written all over them! I spent the afternoon baking them with my boys! We had such a great time and tomorrow I will be sharing them with some very lucky co workers. In fact it was on of these co workers who first drought them to my attention. I altered the recipe a tad and here's what came out! Man, I'm sure glad she did too! I will be holding on to this recipe!

1 1/2 sticks unsalted butter

1/2 C sugar

1 tsp vanilla

1 3/4 C flour

1 T cornstarch

Pinch of salt

1/2 C dried cranberries

1/2 C chopped pistachios

3/4 C white chocolate chips 

Cream Butter and sugar till soft and fluffy. add vanilla extract. Add the salt and begin adding flour a little at a time just so it incorporated till you've added it all in. Add your corn starch and Lastly add in the rest of your ingredients and mix well. 

Lay Saran Wrap out on counter and dump dough into it. Wrap and form about a 3 inch log. Refrigerate for about 90 minutes.

Heat oven to 350 degrees. Place parchment paper on a cookie sheet and slice with a sharp serrated knife place cookies about 2 inches apart and bake 13 minutes or until edges just barely begin to turn. Don't over bake! Remove from oven and place entire sheet of parchment on cooling rack to cool!

Enjoy!