Oh today has been a hectic day!! The big winter storm of the year has impacted us in the heartland. This week I am on my frugal living way and I decided to make a turkey on Sunday. Today was the last day to use up the leftover meet or freeze it and low and behold I had a breast left. This yielded enough meat to make this wonderful soup that makes approximately 4 servings. Just enough to feed my hungry and cold family. My husband told me this was exactly what he needed after snowblowing our drive this evening. So, if you need a warm up, try this great soup. It would also be wonderful with chicken.
Turkey Wild Rice Soup
- 1 tablespoon(s) extra-virgin olive oil
- 2 cup(s) sliced mushrooms, about 4 ounces
- 3/4 cup(s) chopped celery
- 3/4 cup(s) chopped carrots
- 1/4 cup(s) chopped shallots
- 1/4 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 4 cup(s) reduced-sodium chicken broth
- 1 cup(s) quick-cooking or instant wild rice (see Ingredient Note)
- 3 cup(s) shredded cooked chicken or turkey, 12 ounces; see Tip
- 1/2 cup(s) reduced-fat sour cream
- 2 tablespoon(s) chopped fresh parsley
Directions
- Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
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