bcmom's kitchen

bcmom's kitchen

Wednesday, January 28, 2015

Creamy Turkey and Wild Rice Soup

I was looking for some kind of crock-pot recipe to take to a potluck.  Since I just cooked a turkey, I wanted something with turkey, but didn't really have anything else in mind.  This recipe came up, not because it's a crock-pot recipe, but because someone had made a note that she made this and threw it in the crock-pot on low until dinner time.  And that's pretty much what I need - something I can make on a Friday and then take on Sabbath and just warm up with the crock-pot.

So, I made it Friday, had some for lunch, and threw the rest in the crock-pot to warm up for the potluck.  Good thing I had some for lunch, because there was none leftover to bring home after the potluck.  The recipe says it's "a healthier twist on a classic creamy turkey and wild rice soup" but since I've never made any kind of creamy turkey and rice soup, I don't really know about that. I do know that it's a simple soup to make with a really good flavor, and with plenty of veggies in it, there's no reason why it wouldn't be healthy.

Creamy Turkey and Wild Rice Soup
adapted from Delish

  • 1 c. uncooked wild rice or wild rice blend (I used a wild rice and brown basmati blend)
  • 1 T olive oil
  • 2 c. sliced mushrooms, about 4 ounces
  • 1/2 a medium onion, chopped
  • 3/4 c. chopped celery
  • 3/4 c. chopped carrots
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. parsley flakes
  • 4 c. turkey broth
  • 2 c. cooked turkey, chopped
  • 1/2 c. sour cream
  1. Cook rice according to package directions.
  2. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and onion and cook, stirring often, until softened, about 5 minutes. Add flour, salt, pepper, and parsley and cook, stirring, for 2 minutes more.
  3. Add broth and bring to a boil, scraping up any browned bits. Stir in turkey, sour cream, and rice and cook until heated through, about 2 minutes more.  Taste and season with additional salt & pepper if needed

The original recipe called for 2 tablespoons chopped fresh parsley, which I did not have, so I substituted dried parsley.  If you use fresh, add it at the end with the turkey, rice, and sour cream.

Time-saving tips:
  • The rice will take 45-50 minutes to cook; cook it early in the day or the day before and refrigerate until ready to use.
  • Slice mushrooms and chop the rest of the vegetables; store covered in the refrigerator until ready to use.

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