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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Our family loves this soup on a cold winter night. If you want a less rich soup with fewer calories, substitute milk for the half-and-half. Ingredients:
1 cup uncooked wild rice |
7 cups chicken broth, divided |
1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
1 celery rib, chopped |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/2 teaspoon poultry seasoning |
1/4 teaspoon pepper |
4 cups cubed cooked turkey |
2 cups half-and-half cream |
Directions:
1. In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
2. In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil). Yield: 8 servings (2-3/4 quarts).
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