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Wild Rice & Turkey Soup
- Makes: 6 servings
Use leftover turkey to make this simple main-dish soup. Shiitake mushrooms give it a rich flavor.
quick-cooking long grain and wild rice mix
butter or margarine
shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
celery, sliced (1 cup)
reduced-sodium chicken broth or 3-1/2 cups chicken stock
ground black pepper
chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
dry sherry (optional)
Prepare the rice mix (using the seasoning packet) according to package directions, except omit any butter or margarine.
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.
(Wild Rice & Turkey Soup)
Servings Per Recipe 6, iron (mg) 1, calcium (mg) 40, pro. (g) 14, cal. (kcal) 348, vit. C (mg) 1, Fat, total (g) 21, vit. A (IU) 777, sodium (mg) 1519, carb. (g) 28, chol. (mg) 91, sat. fat (g) 12, fiber (g) 1