Creamy Turkey Wild Rice Soup
424kcal
Ingredients
- 2 pounds turkey cooked and cubed
- 4 shallots diced
- 3 carrots peeled and chopped
- 2 parsnips peeled and chopped
- 3 stalks celery washed and diced
- 1 pound cremini mushrooms scrubbed and diced
- 4 32 oz container low sodium chicken broth
- 4 cups Lundberg wild rice mix cooked
- 4 sprigs fresh rosemary stemmed and minced
- 5 sprigs fresh thyme stemmed and minced
- 1 lemon
- 1 12 oz can evaporated milk
- 1 14.5 oz can diced tomatoes drained
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tsp black pepper
- 1 tbsp kosher salt
Equipment
Method
- cook rice according to instructions and cool
- while rice is cooking, rinse and chop produce
- juice lemon in a bowl and set aside
- heat 1 tbsp of olive oil in a heavy stock pot
- add the shallots and celery and cook for 5 minutes until tender
- add the mushrooms and cook for another 5 minutes
- once the mushroom/shallot mix has cooked down, add the rosemary, thyme, parsnips and carrots
- season liberally with pepper and kosher salt
- add broth and reduce heat to low
- simmer for 25 minutes until carrots are tender
- add condensed milk and lemon juice and stir to combine
- season to taste again if needed with kosher salt and pepper
- add cooked turkey and rice and let sit for 5 to 10 minutes
Nutrition
Serving1bowlCalories424kcalCarbohydrates69gProtein23gFat8gSaturated Fat2gTrans Fat1gCholesterol49mgSodium810mgPotassium825mgFiber8gSugar4gVitamin A3206IUVitamin C14mgCalcium54mgIron3mg
Notes
Hi all,
Thanks for bearing with my absence. Our house renovation is finally done and we are putting everything back together, including my kitchen. I couldn't wait to get back to cooking and since the weather here in New Jersey has been chilly, I decided to start out with something warm and comforting.
