I've always enjoyed Cream of Wild Rice Soup. It's practically the state dish of Minnesota (along with a nice walleye fillet). I adapted this recipe from Cooking Light Magazine so it's much lighter than the traditional version, which usually features heavy cream. I like to use leftover rotisserie chicken to make it, but after Thanksgiving, turkey is also good.
This could be a weeknight dinner if you made it ahead of time on the weekend. (The wild rice takes a loooong time to cook.) It keeps well in the refrigerator. Hint: don't leave out the Sherry--it imparts a wonderful flavor!