Cream of Turkey & Wild Rice Soup

Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 2 cups sliced mushrooms,
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • ¼ cup chopped shallots
  • ¼ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 4 cups chicken broth
  • 1 cup quick-cooking or instant wild rice
  • 3 cups shredded cooked chicken, or turkey
  • ½ cup sour cream
  • 2 tbsp chopped fresh parsley

Method:

  • 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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