Wild Rice and Turkey Soup from Shop Rite
Prep Time: 20 minutes
Total Time: 20-30 minutes
Makes: 8 servings, 1 cup each
1 tablespoon Wesson Pure Vegetable Oil
2 large carrots, finely chopped (about 1 cup)
1 large onion, finely chopped (about 1 cup)
1/2 cup finely chopped celery
2 cloves garlic, minced
2 cups chopped leftover cooked Butterball Turkey
2 cups cooked wild rice
2 cans (14.5 ounce each) Butterball Chicken Broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups heavy (whipping) cream
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley, (optional)
Heat oil in large saucepan over medium-high heat. Add carrots, onions, celery and
garlic; cook and stir 5 minutes, or until vegetables are tender. Stir in turkey,
rice, broth, salt and pepper; cook 10 minutes, stirring occasionally. Add cream
and sherry; cook until heated through, stirring occasionally. Ladle soup into
serving bowls; sprinkle with chopped parsley, if desired.
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