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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Soup: Katie's Turkey and Wild Rice Soup Recipe

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This recipe for Soup: Katie's Turkey and Wild Rice Soup is from The Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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