Turkey, Veggies & Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Keep toasty as the weather turns cool with this tummy-warming homemade soup. Made hearty with turkey, rice, a bounty of fresh vegetables, and savory seasonings, the recipe it easy to follow and results in a tasty dish you can be proud of. Ingredients:
2 tablespoons butter |
1 medium yellow onion, chopped |
1 teaspoon kosher salt |
1/2 teaspoon fresh coarse ground black pepper |
1 dash dried marjoram |
3 cups water |
2 cups chicken broth |
1 (6 ounce) package long grain and wild rice blend |
1/2 cup carrot, shredded |
1/2 cup button mushroom, sliced |
1/2 cup celery, diced |
1 (10 ounce) bag fresh spinach, coarsely chopped |
1 bay leaf |
2 1/2 cups cooked turkey, bite-size cubes |
1 cup heavy whipping cream |
1/3 cup dry sherry |
3 slices bacon, crispy-cooked and crumbled |
fresh flat-leaf parsley, finely chopped |
Directions:
1. In a Dutch oven or large saucepan, melt the butter over medium heat.
2. Add the onion, salt, pepper, and marjoram leaves; saute until the onion is tender.
3. Add water, broth, rice mix with seasoning, carrots, mushrooms, celery, spinach and bay leaf; bring to a boil.
4. Reduce heat; cover and simmer for 25-30 minutes, or until vegetables and rice are tender.
5. Stir in turkey, cream, and sherry; heat through - DO NOT BOIL.
6. Remove bay leaf and ladle into warmed soup bowls. Garnish with bacon pits and parsley; serve with warm crusty bread, and ENJOY.
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