Turkey or Chicken Wild Rice Soup (No Milk or Cream) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
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I put this together to use up some leftover turkey, inspired by some of the great soup recipes and their reviews here on Recipezaar. I stirred in some leftover gravy, but I know I won't always have that in the fridge. Feel free to stir in things you have in the fridge. Ingredients:
1 tablespoon butter, divided |
1/2 cup onion, chopped |
1 cup mushroom, sliced |
2 green onions, chopped |
1 garlic clove, crushed |
1/8 teaspoon herbes de provence (or any dried herb of your choice, like thyme) |
1/8 teaspoon ground black pepper |
1 (4 1/4 ounce) package long grain and wild rice blend |
3 1/2 cups water |
1 bay leaf |
1 1/2 cups turkey, cooked and diced (or chicken) |
3 tablespoons dry sherry, divided |
Directions:
1. Melt half the butter, add onion and cook for about five minutes, until softened.
2. Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes.
3. Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes.
4. Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry.
5. Bring to a boil then cover, lower heat, and simmer for 25 minutes.
6. Remove bay leaf before serving.
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