Creamy Turkey 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 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 SOUP

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

CREAM OF TURKEY & WILD RICE SOUP WITH WEIGHT WATCHERS POINTS

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.

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.

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.

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY

Steps:

• Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
• Stir in broth scraping pan to loosen browned bits.
• Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
• Combine flour and milk in a small bowl stirring with a whisk.
• Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
• Stir in sherry and salt.

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.