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Turkey, Mushroom & Wild Rice Soup
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Description
Homemade soup from a home baked turkey. I was impressed by our turkey—even more impressed with the soup!
Ingredients
- 1 Tablespoon Olive Oil
- 8 ounces, weight Mini Portabella Mushrooms, Sliced
- 1 cup Chopped Onion
- 1 cup Chopped Carrot
- 4 cloves Garlic, Minced
- 6 cups Turkey (or Chicken) Broth
- ¾ cups Long Grain Wild Rice
- 1 whole Bay Leaf
- 4 cups Cooked Turkey, Cut Into Bite-size Pieces
- ¼ cups Chopped Parsley
- Salt And Pepper
Preparation
Heat oil in a large pot or Dutch oven over medium high heat. Add the mushrooms, onions, and carrots and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring.
Add the broth, rice, and bay leaf, cover and bring to a simmer. Reduce heat to medium low, add the turkey, and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.
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