Wild Rice & Turkey Soup
Use leftover turkey to make this simple main-dish soup. Shiitake mushrooms give it a rich flavor.
Prep Time:
25 mins
Total Time:
45 mins
Servings:
Makes 6 main-dish servings.
Ingredients
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1 6.2-ounce package quick-cooking long grain and wild rice mix
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2 tablespoons butter or margarine
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4 ounces shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
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2 stalks celery, sliced (1 cup)
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2 14-ounce cans reduced-sodium chicken broth or 3-1/2 cups chicken stock
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1/4 teaspoon ground black pepper
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2 cups chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
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1 cup whipping cream
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2 tablespoons dry sherry (optional)
Directions
1.
Prepare the rice mix (using the seasoning packet) according to package directions, except omit any butter or margarine.
2.
In a large saucepan, melt butter over medium heat. Add mushrooms and celery. Cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid has evaporated, stirring occasionally. Add chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice mixture, turkey, whipping cream and, if you like, dry sherry. Heat through. Makes 6 main-dish servings.
Nutrition information
Calories 348, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 91 mg, Sodium 1519 mg, Carbohydrate 28 g, Fiber 1 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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