Sunday, November 28, 2010

creamy turkey and wild rice soup

Need to do something interesting with those turkey leftovers??
I do.
And I'm just sick of turkey pot pie.
I love turkey hash and I love turkey noodle soup but I stumbled across this recipe and I had to try it!
I made a few adjustments and voila!
A perfect way to use up some leftovers plus it's actually healthy for you.
Read that again.

Creamy Turkey and Wild Rice Soup
Serves 4-6.
1 tablespoon olive oil
2 cups sliced mushrooms
3/4 cup diced celery
3/4 cup diced carrots
1/4 cup diced onions, shallots, or leeks
1/4 cup flour
Salt and freshly ground black pepper, to taste
4 cups home-made chicken stock (or turkey, if you've got it!)
1 cup quick-cooking or instant wild rice
3 cups shredded cooked turkey
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 onions and saute until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
Add stock 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, sour cream and parsley and cook until heated through, about 2 minutes more.


  1. okay that is just so yummy looking... making ham and bean soup today but tomorrow I'm thinking some of that turkey soup is looking good!
    Coming by from SITS... now I just have to find the recipe for the pinwheel thingy on the picture collage... or maybe I shouldn't since my pants still fit. LOL

  2. It isn't a great picture but its def the best thing that I've found to do with turkey in awhile!

  3. So pretty! I think the colors in the photo are great!


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