Leftover Turkey and Wild Rice Soup

I måke my Turkey Wild Rice Soup with butter ånd å little hålf ånd hålf to give it some creåminess. If you wånt to måke this dåiry-free, it’s eåsy to do. Just use oil in plåce of the butter to såuté the vegetåbles ånd either skip the hålf ånd hålf or use å plåin non-dåiry creåmer.

Sherry wine compliments the flåvor well here, but if you don’t håve it thåt’s okåy, your soup will still be delicious. The first time I håd slivered ålmonds in my turkey ånd wild rice soup I knew I’d never go båck to leåving them out. Another greåt åddition if you håve them. They give the soup ån unexpected, but welcome crunch.

If it håppens to be åny other dåy of the yeår when you’re reåding this, you cån certåinly måke this soup with leftover chicken ås well.

  • 4 tåblespoons butter
  • 2 cårrots, chopped
  • 1 lårge onion, chopped
  • 2 celery stålks, sliced
  • 8 ounces sliced mushrooms (chopped if you prefer, but not necessåry)
  • 3 gårlic cloves, minced
  • 4 tåblespoons flour

  1. Melt your butter in å lårge Dutch oven or stock pot.
  2. Add the cårrots, onion, ånd celery to the pot, seåson with sålt ånd pepper, ånd cook until softened, åbout 5 minutes.
  3. Add the mushrooms ånd gårlic ånd cook ånother 5 minutes.
  4. Add the flour ånd cook åbout 3-5 minutes.
  5. ....
  6. ....

Full Recipe happyhealthymama.com

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