Wild rice is a great staple to have on board as it packs well and can last indefinitely. Placed in ziplock bags, it’s tough and can be stored in your lockers as “packing” between bottles or fit almost anywhere. It takes longer to cook than regular rice but has a bit more nutritional value, adding fiber and protein.

This is a tasty cruising soup to make ahead and serve under way. It can be made in your pressure cooker or in any large pot. It’s best using left over turkey, but can also work with chicken if turkey is unavailable.

Turkey Stock

2-3 cups cooked turkey meat, with skin, to make broth
4-5 cups water
6 tablespoons butter
3 carrots
3 stalks of celery
1 large onion, or 1 small onion and 3 shallots
1/4 cup flour
2 teaspoons curry powder
2 teaspoons salt, more to taste
1 teaspoon pepper
1/3 cup cream or Half and Half
1/2 cup chopped parsley

Wild Rice

2/3 cup wild rice
2 cups water
2 teaspoons salt

The rice can be made ahead and saved to throw into the soup. If you’re starting with uncooked rice, it’s best to get two pots ready on your galley stove: one for the rice and one for the turkey stock. Mix together the wild rice, water and salt in a 4-quart sauce pan. You’ll be using this saucepan multiple times. Light your burner, bring to a boil, then turn your flame down to a simmer. It will need to simmer for about 45 minutes. Add water if needed. It should not boil dry.

In the mean time place your turkey (and skin which gives the stock it’s flavor) in a large soup pot with 4 cups of water and two teaspoons salt. Let that simmer for 45 minutes as well, adding water as needed. While that simmers, chop your carrots, celery and onions. Keep the stock on a low simmer as you prepare the rest of the soup.

Once the rice is just al dente (it will still be crunchy….the wonderful thing about wild rice) remove from heat, drain and place cooked rice in a bowl. Set aside while you rinse out the 4-quart sauce pan, that you will be using agin.
Melt 4 tablespoons butter in the sauce pan and add the chopped carrots. Cook on a low burner for 10 minutes in the butter, adding more butter if you need it. Add your chopped celery and cook for an additional 10 minutes. Remove from heat and set aside, adding them to the cooked wild rice in the bowl.

Return that same sauce pan to your galley stove and melt the remaining 2 tablespoons of butter. Add the onions (and shallots if using) and sauté for about two minutes. Add the flour and continue to sauté for another minute, stirring constantly.

Next add that onion-flour mixture and the vegetables and wild rice to the turkey stock pot. Stir in well, add curry powder and bring to a simmer for 15 minutes. In the mean time, chop the parsley.

Next stir in the cream* (or Half & Half) to the soup pot, along with the parsley. Cover, turn off the burner and let sit for 10 minutes before serving.

* I tend to not use much dairy on board, especially on a long cruise, as it spoils so easily. The cream / Half & Half can be omitted and you will still have a wonderfully tasty soup!

This is a wonderfully hearty soup any time, under way or at anchorage.