Ground Turkey And Wild Rice Soup Food

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.

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.

BASIC TURKEY AND RICE SOUP

Steps:

• In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
• Add broth, rice, celery and carrot; Cover and simmer 15 minute.
• Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
• Add the turkey and heat through.

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.

GROUND TURKEY AND RICE SOUP

Steps:

• Put oil in large pot. Saute onions and celery.
• Add chicken broth, spices and rice. Cover and cook 1 hour over medium flame.
• Meanwhile, brown turkey meat and add to the soup mixture.
• Season with salt and pepper.

TURKEY AND WILD RICE SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion and mushrooms; cook 2 minutes, until onion is translucent.
• Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
• Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
• Add sherry and boil 1 minute.
• Add turkey. (See NOTE)
• Reduce heat to low.
• Mix cream and egg yolk; stir in a few spoonfuls of soup.
• Add to soup in a slow steady stream, stirring constantly.
• Add soy sauce. Cook only until slightly thickened and hot; do not boil.
• NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
• (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).

GROUND TURKEY AND WILD RICE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
• Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
• Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

CROCK POT TURKEY WITH MUSHROOM WILD RICE

Steps:

• Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
• Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
• Mix well.
• Stir in turkey and vegetables.
• Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.

GROUND TURKEY AND RICE SOUP

Steps:

• Heat 1 tsp. olive oil in a dutch oven over medium-high heat, and cook turkey until thoroughly done. Drain any excess fat. Remove from pan and set aside.
• Heat another 1 tsp. olive oil and cook vegetables, stirring occasionally, until vegetables are tender.
• Add broth, water, milk, green chiles and ground turkey to the cooked vegetables. Whisk in Knorr® Selects. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.

LENTIL, TURKEY & WILD RICE SOUP

Steps:

• Melt butter over med-high heat.
• Add leeks, carrots & celery and cook until leeks are softened.
• Stir in bay leaf, thyme, rice & chicken stock.
• Cover & bring to boil.
• Reduce heat to medium low & simmer 30 minutes.
• Stir in lentils & turkey.
• Cook until rice is tender (about 25 minutes longer).
• Remove bay leaf & thyme sprig.
• Stir in parsley & pepper just before serving.

TURKEY & WILD RICE SOUP WITH VEGETABLES

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, mushrooms, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and the mushrooms have begun to release their liquid, about 6 minutes.
• Sprinkle flour over the vegetables; cook, stirring, until the vegetables are coated and beginning to brown, about 1 minute more. Add broth and water; cook, scraping up any browned bits, for 1 minute.
• Add wild rice and bring to a boil. Cover, reduce heat to maintain a simmer, and cook, stirring occasionally, for 40 minutes. Add green beans; cover and continue cooking until the beans are soft and the rice is tender, about 10 minutes more.
• Add turkey (or chicken), milk, lemon juice, and thyme. Cook, stirring, until warmed through.

WILD RICE TURKEY SOUP

Steps:

• In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil).

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

TURKEY AND WILD RICE SOUP

Steps:

• Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
• Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
• Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

TURKEY, KALE AND BROWN RICE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
• Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

GROUND TURKEY AND RICE RECIPE

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Add the ground turkey to the skillet.
• Add the diced carrots, celery and onions to the skillet.
• Stir all of the ingredients together and crumble the ground turkey well as it cooks.
• Once the turkey is fully cooked, add the chicken broth to the skillet.
• Add the rice to the skillet.
• Push the rice around until it is all submerged in the liquid.
• Bring the liquid to a boil.
• Once the liquid is boiling, place a lid on the skillet and reduce the heat to medium-low.
• Leave the rice to cook, stirring occasionally, for 35 minutes.
• After 35 minutes remove the lid from the skillet and stir well.
• Add the soy sauce to the skillet and stir it into the rice.
• Add the butter to the skillet and stir until it is melted.
• Sprinkle the chives on top.
• Serve and enjoy!

30 BEST TURKEY SOUPS

Steps:

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