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Soup: Katie's Turkey and Wild Rice Soup Recipe

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This recipe for Soup: Katie's Turkey and Wild Rice Soup, by , is from The Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KatieLee (Johnson) Thompson
Added: Friday, October 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. grated carrots
1 c. sliced mushrooms
1/2 c. chopped celery
1/2 c chopped onion
1 tbsp butter
1/2 c flour
2 cans chicken broth
1 can low fat evap mil
1.5 c cooked wild rice
1 c diced cooked turkey (or chicken)

Directions:
Directions:
Grate carrots, slice mushrooms, chop celery and onions. Melt butter in 3 qt saucepan over med heat. Add carrots, mushrooms, celery, and onion; cook and stir 3-4 minutes or until veggies are crisp and tender. Stir in flour; gradually add broth and milk, whisking until blended. Bring to a boil slowly, stir in cooked rice and turkey. Reduce heat, simmer uncovered 5 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I leave out some of the stuff in this recipe (I know everyone is shocked by that) and usually use chicken instead of turkey just because it's what I have on hand. You can also add almonds on top after the soup is done but I don't believe in crunchy soup. ~Katie

 

 

 

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