Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage

Ingredients

• 1/2 cup wild rice, cooked in rice steamer for 60 minutes
• 1 cup finely diced onion
• 1 cup finely diced celery
• 2-3 tsp. olive oil
• 1 tsp. dried sage
• 6 cups turkey stock
• 2 cups finely chopped cabbage
• 2 cups chopped cooked turkey, can use chicken
• 1/4 – 1/2 cup finely chopped flat leaf parsley
• 1-2 T balsamic vinegar

Directions

1. Warm the olive oil in a heavy dutch oven or soup pot. Add the onions, celery, and dried sage, then cook, stirring now and then, for 5 minutes.
2. Pour in the turkey stock and add the cabbage. Cover the pot and let the soup simmer for about 30 minutes, until the cabbage is very tender and beginning to melt into the broth.
3. Add the chopped turkey, cooked wild rice, and flat leaf parsley. Reduce the heat to the gentlest simmer you can manage, leave the pot uncovered, and cook for another 20-30 minutes.
4. Stir in the balsamic vinegar, beginning with 1 T, then taste and add more if you’d like.
5. Serve hot.