Recipe Finder:
Check out our most popular categories:
Wild Rice & Turkey Soup
Cook: 20 mins
Ingredients
- 1 6.2 ounce package quick-cooking long grain and wild rice mix
- 2 tablespoons butter or margarine
- 4 ounces shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
- 2 stalks celery, sliced (1 cup)
- 2 14 ounce can reduced-sodium chicken broth or 3-1/2 cups chicken stock
- 1/4 teaspoon ground black pepper
- 2 cups chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
- 1 cup whipping cream
- 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.
A great way to use left over turkey.
11/10/2009 10:17:27 PM Report Abuse