Wild Rice & Turkey Soup
- Makes: 6 servings
- Prep 25 mins
- Cook 20 mins
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