HEARTY SLOW COOKER TURKEY WILD RICE SOUP
Steps:
- In a large stock pot, place two tablespoons of oil.
- Heat to medium heat.
- Add celery, carrots, onions and garlic.
- Cook down for 15 minutes.
- Add mushrooms and cook for 15 minutes more.
- Mix in thyme, oregano, and sage (rub between fingers first).
- Remove from heat.
- To the slow cooker, add sautéed vegetables with herbs, wild rice, cooked turkey and broth (reserving parsley for last 10 minutes of cooking).
- Season with salt, poultry seasoning and fresh cracked pepper.
- Cook on low in slow cooker for 4 hours.
- Stir in the dry parsley within the last ten minutes of cooking before serving.
Nutrition Facts : ServingSize 1
CREAM OF TURKEY AND WILD RICE SOUP
A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
HEARTY TURKEY 'N' RICE SOUP
Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. -Maggie Brewer, Canandaigua, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper. Cook and stir until cheese is melted and soup is heated through.
Nutrition Facts : Calories 313 calories, Fat 17g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1485mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
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.
Nutrition Facts :
TURKEY WILD RICE SOUP II
This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.
Provided by Galynn
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g
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- Combine broth, wine, carrots, celery, onion, garlic, rice, 1 tablespoon thyme, and Parmesan rind in a 6-quart slow cooker or crock pot; season with salt and pepper.
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