Light Wild Rice And Turkey Soup Food

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.

LIGHT WILD RICE AND TURKEY SOUP

Steps:

• Melt butter in dutch oven, sauté onion until softened. Add flour and stir. Slowly add broth. Stir over medium heat until starting to thicken.
• Add rice and carrots. Bring to a boil and lower heat to simmer for about 5 minutes.
• Add turkey, almonds and milk. Stir until completely warmed. Stir in sherry, if you're using, and serve.

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).

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 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.

TURKEY WILD RICE SOUP

Steps:

• In dutch oven, saute onion, celery and carrots in butter until onion is transparent.
• Reduce heat.
• Blend in flour and cook until bubbly.
• Gradually add chicken broth, stirring constantly.
• Bring to a boil; boil for 1 minute.
• Reduce heat.
• Add wild rice, cream, turkey, parsley, salt & pepper.
• Simmer for 20 minutes.