Cream of Turkey and Wild Rice Soup
By
Tiffany Pennington
@tlpnightwatcher
1
I make this with Thanksgiving left-over turkey and a few pantry staples. All the ingredients are usually easy to find in the supermarket at Thanksgiving time - and marked down to boot!
Ingredients
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1 qtmushroom broth (or desired flavor)
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2 can(s)cream of mushroom soup
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·turkey drippings, skimmed of fat
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·left over turkey - any amount
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1 cwild rice, uncooked
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1 box10 oz. frozen peas, thawed
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2 largecarrots, chopped
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2 largecelery stalks, chopped
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1/2 largeonion, chopped
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1/2 chalf and half or cream
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2 clovegarlic, minced
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2 tsprubbed sage, or dolman sage
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·olive oil for sauteeing
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·salt & black pepper, to taste
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·water
How to Make Cream of Turkey and Wild Rice Soup
- Cook the wild rice in three cups of broth according to package directions. (Can be done ahead of time.)
- In a five-quart pot, sautee onions, carrots & celery in a little olive oil until tender. Add garlic and sautee gently for a few minutes.
- To the pot, add turkey. leftover broth and turkey drippings. Stir in cream of mushroom soup and add water (or more broth) until the soup reach the desired consistency.
- Bring soup to just before boil, reduce heat to medium low and add the peas, sage and half-and-half. Simmer for 15-30 minutes.
- Turn off the heat. Add wild rice. Taste the soup and adjust the seasoning.
About Cream of Turkey and Wild Rice Soup
Other Tag: Healthy
