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 Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
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
CHICKEN SHIITAKE AND WILD RICE SOUP - SKINNYTASTE
Steps:
- Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
- Add flour and saute another minute.
- Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
- Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
- Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 200 kcal, CarbohydrateContent 27 g, ProteinContent 13 g, FatContent 4 g, CholesterolContent 42 mg, SodiumContent 844 mg, FiberContent 2 g, SugarContent 2 g
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