Creamy Leftover Turkey, Veggies & Wild Rice Soup
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 servingsPrep
15 minCook
16 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
plus 1/2 teaspoon |
|
| 2 ¼ | cups |
mushrooms
sliced, about 4 ounces |
|
| 1 | cup |
celery
sliced |
|
| 1 | cup |
carrots
diced |
|
| ⅓ | cup |
shallots
chopped |
*
|
| ⅓ | 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 |
|
| ⅔ | cup |
sour cream, light
|
|
| 3 | tablespoons |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
plus 1/2 teaspoon |
|
| 532 | ml |
mushrooms
sliced, about 4 ounces |
|
| 237 | ml |
celery
sliced |
|
| 237 | ml |
carrots
diced |
|
| 79 | ml |
shallots
chopped |
*
|
| 79 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | l |
chicken broth, low salt
or vegetable broth |
|
| 237 | ml |
wild rice
instant, quick-cooking or cooked regular wild rice |
|
| 346.8 | ml/g |
turkey
cooked and shredded (about 3 cups), from leftover, or chicken |
|
| 158 | ml |
sour cream, light
|
|
| 45 | ml |
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.
