Turkey Leftover Soup
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| ¼ | cup |
rice
|
|
| ¼ | cup |
wild rice
|
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
butter
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
milk
|
|
| 1 ½ | cups |
turkey
cooked, cubed |
*
|
| 8 | slices |
bacon
cooked crisp, and crumbled |
|
| 3 | tablespoons |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 59 | ml |
rice
|
|
| 59 | ml |
wild rice
|
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
butter
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
milk
|
|
| 355 | ml |
turkey
cooked, cubed |
*
|
| 8 | slices |
bacon
cooked crisp, and crumbled |
|
| 45 | ml |
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.
