Turkey Leftover Soup
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Saved in 15 recipe boxes and 13 cookbooks
Saved in 15 recipe boxes and 13 cookbooks
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Metric measurements
* not incl. in nutrient facts
Ingredients
| 6 | cups | chicken broth | |
| 1/4 | cup | rice | |
| 1/4 | cup | wild rice | |
| 1 | cup | scallions, spring or green onions | chopped |
| 1/2 | cup |
butter |
|
| 3/4 | cup | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | * |
| 2 | cups |
milk |
|
| 1 1/2 | cups | turkey | cooked, cubed* |
| 8 | slices | bacon | cooked crisp, and crumbled |
| 3 | tablespoons | sherry |
Directions
In a large sauce pan combine chicken broth, rice and onions.
Bring to a boil, reduce heat and simmer 40 minutes.
In a medium sauce pan or skillet melt butter.
Stir in the flour, salt and pepper, cook 1 minute stirring until smooth and bubbly.
Slowly stir in the milk and cook until slightly thickened.
Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil.
First published: 1996-01-27 last updated: 2013-04-20
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Nutrition Facts
Serving Size 304g (10.7 oz)Amount per Serving
Calories 31553% of calories from fat
% Daily Value *
Total Fat 18g
28%
Saturated Fat 10g
49%
Trans Fat
0g
Cholesterol 50mg
17%
Sodium 732mg
30%
Total Carbohydrate
8g
8%
Dietary Fiber 1g
3%
Sugars g
Protein
23g
Vitamin A 12%
•
Vitamin C 5%
Calcium 9%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?