Friday, November 23, 2018

Friday Food: Cream of Turkey & Wild Rice Soup

How could we think about food on a day like this?  The day after and the turkey hangover is in full effect.  Along with that you always seem to have leftovers that you can't quite seem to figure out what to do with.  Here is a simple recipe to use up some of that turkey (can combine it with a roll or two) that you can have throughout the week and for a change of pace.


  • 1 tbsp extra-virgin olive oil
  • 2 cups sliced mushrooms (about 4 oz)
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 1/4 cup chopped shallots
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 4 cups reduced sodium chicken broth
  • 1 cup quick-cooking or instant wild rice
  • 3 cups shredded cooked turkey
  • 1/2 cup reduced fat sour cream
  • 2 tbsp chopped fresh parsley

The Game Plan: 

  1. Heat oil in a large saucepan over medium heat.  Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.  Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  2. Add broth and bring to a boil, scraping up any browned bit.  Add rice and reduce heat to a simmer.  Cover and cook until the rice is tender, 5 to 7 minutes.  Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes more.

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