Baby Portabella, Wild Rice & Turkey Soup

Do you still have leftover turkey from Thanksgiving? We actually don’t get leftovers because we always have Thanksgiving at my mom’s, so when we got home hubby asked me to make a turkey (he does this several times a year. It’s his favorite). So I did. A whole 20 pound bird!

Aside from the turkey sandwiches, there are a ton of things you can do with leftover turkey meat. But if you’re like me, you’re probably not feeling very inspired by the same old standbys like pot pie, Tetrazzini, or rice and broccoli casseroles. Am I right? So here’s a great soup that you can easily make on a busy weeknight in no time at all. I actually got this soup from my mom- though I admit I was working off memory and not an actual recipe. Here goes:

Baby Portabella, Wild Rice & Turkey Soup

 2 T. EVOO

1 medium onion, chopped

10 oz. baby portabella mushrooms, cleaned, stemmed and chopped

2 -3 cups turkey meat, chopped

2 – 3 cups wild rice blend, cooked

1 -2 clove garlic, minced

1 quart turkey stock (or 32 oz. broth)

1/2 cup water

1/3 cup heavy cream

1 tsp salt

1/4 tsp white pepper

1 – 1/2 tsp tarragon

1. In skillet over medium low heat, warm the EVOO and saute the onion. When translucent add the mushrooms and cook slowly until moisture is absorbed and then starts to sweat back out (a great tip from my mom so that the mushrooms don’t turn out rubbery). Add the garlic and cook a few minutes more.

2. In a large soup pot put in the stock or broth, add mushrooms and onions, rice and turkey meat. Bring to a slow boil and then reduce heat to a simmer.

3. Add water for desired consistency, then pour in the cream. Stir well and combine in the tarragon and salt and pepper.

4. This soup can simmer until ready to eat or be served immediately. Make sure you taste and season it first.

5. Serve with a crusty whole grain baguette.

FYI You can leave out the turkey and make it a vegetarian soup. Just use a vegetable broth 🙂

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