Cream of Turkey and Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A dear friend brought me some of this soup when I was ill - it really hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's filling and really warms you up on a wintry day! Ingredients:
1 medium onion, chopped |
1 can (4 ounces) sliced mushrooms, drained |
2 tablespoons butter |
3 cups water |
2 cups chicken broth |
1 package (6 ounces) long grain and wild rice mix |
2 cups diced cooked turkey |
1 cup heavy whipping cream |
minced fresh parsley |
Directions:
1. In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream and heat through. Sprinkle with parsley. Yield: 6 servings.
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