Creamed Turkey And Rice Soup Food

CREAMY LEFTOVER-TURKEY-AND-RICE SOUP

Steps:

• In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
• In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

CREAMY TURKEY RICE SOUP

Steps:

• Add the butter and olive oil to a dutch oven or large pot over medium heat. Add the onion, carrots and celery and cook for 7-8 minutes until softened. Add the salt, pepper and poultry seasoning to the pot and stir to combine with the vegetables.
• Stir in the cooked turkey, then add the flour, stirring until all the flour is mixed in to the turkey and vegetables. Cook for 1 minute and then pour in the sherry to deglaze. Scrape the bottom of the pot with a wooden spoon while stirring the sherry into the vegetables.
• Slowly pour in the chicken broth, stir and bring the soup to a simmer. Cook for 20 minutes until the soup has thickened and reduced slightly. Next stir in the heavy cream and cooked rice and simmer for 5 minutes longer to warm through.
• Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.

CREAMED TURKEY OVER RICE

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. , Reduce heat; stir in the turkey, milk, cheese, pimientos, salt, pepper and nutmeg. Cook until cheese is melted and mixture is heated through. Serve over rice.

TURKEY WILD RICE SOUP II

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
• Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
• Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

CREAMY TURKEY AND WILD RICE SOUP

Steps:

• In a large pot over medium heat, saute the onions and garlic in 1 tbsp of butter.
• Once the onions start to get translucent add in the carrots, celery and mushrooms.
• While the vegetables are cooking, in a medium saucepan over medium heat, melt butter.
• In a small bowl, combine salt, pepper and flour.
• Stir in contents of rice seasoning packet into the saucepan with the melted butter (NOT the rice).
• Reduce heat to low, then stir in flour mixture by adding 1- 2 tablespoons at a time, to form a roux.
• Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until warm, 5 minutes.
• Pour the broth, water and turkey into the larger pot with the vegetables. Bring just to boiling, then stir in rice.
• Stir the milk mixture into broth and vegetables. Cook over medium heat until heated through and the rice and vegetables are tender.
• Enjoy!

CREAM OF TURKEY & WILD RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
• 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
• TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

CREAMY TURKEY WILD RICE SOUP

Steps:

• Preheat the oven to 450 degrees F.
• In a dutch oven or stock pot, lightly sauté the garlic and chopped onion in the oil over medium-high heat.
• Add in the chopped carrots and celery and continue to sauté for about 5-7 minutes.
• Add in the wild rice and chicken broth, then bring to a simmer.
• Cover and simmer for 30 minutes.
• While the soup is cooking, place the sliced mushrooms on a roasting pan (or baking sheet) and drizzle with a little bit of extra oil.
• Add salt and pepper to taste.
• Place the mushrooms in the oven and roast for 20 minutes.
• Remove about 2 Tablespoons of the warm broth from the soup and whisk together with the yogurt or sour cream in a small bowl.
• Add in salt and pepper to taste, then pour into the soup and mix.
• Add in the roasted mushrooms, sage, parsley, and lemon juice.
• Remove from heat and add more salt and pepper to taste (if desired).
• Top with grated parmesan (optional) and enjoy!

CREAMY TURKEY AND RICE SOUP RECIPE

Steps:

• In a large dutch oven, saute vegetables in butter/schmaltz over medium-low heat until soft. About 15 minutes.
• Sprinkle in flour and stir into the vegetables and cook for a couple of minutes.
• Pour in 2 cups of the stock to loosen the vegetables and flour up, removing any lumps.
• Pour in the remaining stock, and stir to combine.
• Add Turkey meat and one cup of rice into the soup and stir.
• Simmer over low heat for 20 minutes with the lid on.
• After 20 minutes, check the seasonings, I like to add a little sprinkle of poultry seasoning, salt, and pepper here.
• Pour in a can of evaporated milk, stir, and serve!

30 BEST TURKEY SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey soup in 30 minutes or less!

CREAMY TURKEY AND WILD RICE SOUP

Steps:

• For the turkey broth.
• Melt butter in large Dutch oven over medium-high heat. Cook onions, celery and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
• For the soup.
• Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
• Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

CREAMED TURKEY AND RICE SOUP

Steps:

• In a large soup kettle, add turkey carcass along with the water.
• Bring to a boil, reduce heat to a simmer.
• Cover and cook for 1 1/2 hours.
• Remove bones; reserve meat for soup.
• Strain stock; set aside.
• In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
• In a large soup kettle, melt butter.
• Blend in flour; heat until bubbly, but do not burn.
• Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
• Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
• Heat slowly to serving temperature.
• Serves 12-14.
• Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.