Cream of Turkey and Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This creamy, comforting soup really chases away the chills on cold fall or winter nights. Turn to this recipe when you need to use up leftover turkey from a holiday meal. Ingredients:
6 cups chicken broth, divided |
2 cups sliced fresh mushrooms |
2 medium onions, chopped |
2 medium carrots, shredded |
1/2 cup uncooked wild rice |
4 garlic cloves, minced |
6 tablespoons butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
4 cups milk |
2 cups cubed cooked turkey |
2 to 3 teaspoons worcestershire sauce |
1/4 cup minced fresh parsley |
Directions:
1. In a soup kettle, combine 3 cups broth, mushrooms, onions, carrots, rice and garlic; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is tender.
2. In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in milk and the remaining broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add to rice mixture. Add turkey and Worcestershire sauce; heat through. Garnish with parsley. Yield: 9 servings (3-1/2 quarts).
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