Creamy Turkey Or Chicken Wild Rice Soup Food

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 OR CHICKEN WILD RICE SOUP

Steps:

• Heat oil over medium heat. Add mushrooms, celery, carrots and shallots. Cook, stirring until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for an additional 2 minute.
• Add broth and bring to a boil, scrapping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, 5 to 7 minutes.
• Stir in meat, sour cream and parsley. Cook until heated through, 2 to 5 minutes.

TURKEY WILD RICE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

TURKEY OR CHICKEN WILD RICE SOUP (NO MILK OR CREAM)

Steps:

• Melt half the butter, add onion and cook for about five minutes, until softened.
• Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes.
• Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes.
• Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry.
• Bring to a boil then cover, lower heat, and simmer for 25 minutes.
• Remove bay leaf before serving.