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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CREAM OF TURKEY-WILD RICE SOUP Recipe

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This recipe for CREAM OF TURKEY-WILD RICE SOUP is from Momnell's 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 T. extra-virgin olive oil
2 cups sliced mushrooms (about 4 oz)
3/4 cup. each chopped, celery and carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. ground pepper
4 cups reduced-sodium chicken broth
1 cup wild rice
3 cups shredded cooked turkey - about 12. oz.
1/2 cup reduced fat sour cream
2 T. chopped fresh parsley

Directions:
Directions:
Heal oi9l in large pan over medium heat.
Add mushrooms, celery, carrots and shallots.
Cook, stirring, until softened (about 5 mins.).
Add flour, salt & pepper, cooking and stirring for about 2 mins. more.
Add broth and bring to a boil, scraping up any browned bits.
Add rice* and reduce heat to a simmer.
Cover and cook 5-7 minutes.
Stir in turkey, sour cream, parsley, cooking until heated through, about 2 minutes more.

Number Of Servings:
Number Of Servings:
4-8, 1 cup each
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
*Wild rice - if using conventional wild rice, cook
rice according to pkg. directions. Quick-cooking or instant wild rice may be cooked 5-7 minutes in broth, just before adding turkey. This is our favorite after Thanksgiving use of turkey.
About 350 cal/serving.

 

 

 

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