Use Leftover Turkey in: Cream of Turkey & Wild Rice Soup
This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota.
Serve with a crisp romaine salad and whole-grain bread.
1 Tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice (see Ingredient Note)
3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
1/2 cup reduced-fat sour cream
2 Tablespoons chopped fresh parsley
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.
Posted by and
By The Editors of Eating Well Magazine, on Mon Nov 22, 2010 8:12am
Active time: 35 minutes | Total: 35 minutes
Makes 4 servings, about 1 3/4 cups each.
Per serving: 354 calories; 9 g fat (3 g sat, 4 g mono); 87 mg cholesterol; 27 g carbohydrate; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium.
Nutrition bonus: Vitamin A (90% daily value), Zinc (20% dv), Iron (15% dv).
Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
Val's Notes: This is an "EXCELLENT" ***** soup, a GReat way to use leftover turkey. Try It, you're going to Like it!!!! After adding the flour to the vegetables, I had to add a little extra Olive oil to the electric skillet, but transferred it to a large pot to add the broth..... I used 1, 6.2 ounce box of * Uncle Ben's Long Grain Wild Rice Fast Cooking Recipe (with 23 herbs and seasonings) and * frozen chopped onions. I served this soup with my leftover Thanksgiving Sweet Potatoes, ham, Martha Stewart's Cornbread and Pomegranate Dressing, home~made Spinach Dip and Keebler Honey Wheat Snack Stixs. This recipe is Definately going in my Family Coobook.
I had this tonight with company and it went over very well and I will make it again soon as I still have more leftover turkey!
so much for the recipe.