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Creamy Leftover Turkey, Veggies and Wild Rice Soup

 
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Great soup, lots of textures from the different veggies, fresh clean taste with lots of meat. Seems quite healthy as well, creamy without using cream and chock full of veggies.

Yield

4

servings

Prep

15

min

Cook

16

min

Ready

38

min

 

Ingredients

1 tablespoon olive oil
plus 1/2 teaspoon
2 ¼ cups mushrooms
sliced, about 4 ounces
1 cup celery
sliced
1 cup carrots
diced
cup shallots
chopped
*
cup all-purpose flour
salt
to taste
*
black pepper
freshly ground, to taste
*
4 ¼ cups chicken broth, low salt
or vegetable broth
1 cup wild rice
instant, quick-cooking or cooked regular wild rice
12 ounces turkey
cooked and shredded (about 3 cups), from leftover, or chicken
cup sour cream, light
3 tablespoons parsley leaves
freshly chopped

Directions

Add oil in a large saucepan over medium heat.

Stir in mushrooms, celery, carrots and shallots and cook, until softened, 4 to 6 minutes.

Stir in flour, salt and pepper and cook, for 2 to 4 minutes.

Add broth and bring to a boil, scraping up any browned bits.

Stir in wild rice and reduce heat to a simmer.

Cover and cook until the rice is tender, about 6 minutes.

Add turkey, sour cream and parsley, stir well, and cook until heated through, 2 to 4 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 533g (18.8 oz)
Amount per Serving
Calories 38538% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 193mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 70g
Vitamin A 117% Vitamin C 11%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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