Here we are!
The first of a new thing I'm trying...re-visiting old recipes that I think are way too good for you to miss out on.
Did you freeze any turkey from Christmas??
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.
Healthy.
And it's resolution season!
Score.
Enjoy!
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.
The first of a new thing I'm trying...re-visiting old recipes that I think are way too good for you to miss out on.
Did you freeze any turkey from Christmas??
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.
Healthy.
And it's resolution season!
Score.
Enjoy!
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.
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