TURKEY WILD RICE SOUP II RECIPE | ALLRECIPES
This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.
Provided by Galynn
Categories Turkey Soup
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
- Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
- Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
Nutrition Facts : Calories 252.2 calories, CarbohydrateContent 14.4 g, CholesterolContent 60.9 mg, FatContent 15.2 g, FiberContent 1.4 g, ProteinContent 14.3 g, SaturatedFatContent 7.8 g, SodiumContent 794.5 mg, SugarContent 1.5 g
TURKEY, KALE AND BROWN RICE SOUP RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
- Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.
Nutrition Facts : Calories 341 calorie, FatContent 11.5 grams, SaturatedFatContent 2.5 grams, CholesterolContent 27 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 37 grams, FiberContent 5 grams, ProteinContent 27 grams, SugarContent 7 grams
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