08 January 2011

This is a soup I made using leftover Thanksgiving turkey. I started with this recipe on Food.com, but changed it enough that I'm not sure you can call it the same recipe anymore.

Turkey and Wild Rice Soup

2 tbsp olive oil
½ large onion, chopped
8 oz. mushrooms, sliced
5 cups chicken broth
1 (6 oz.) package long grain and wild rice blend (Uncle Ben’s)
2 cups diced cooked turkey

Heat oil in large saucepan over medium heat. Add onion and mushrooms; cook 5 minutes, until onion is translucent. Add broth; stir in rice mix, seasoning packet, and turkey; bring to a boil.

Reduce heat; cover and simmer 10 minutes until rice is tender.

Makes 6 servings.

This version is way simplified from the original. The original called for sherry, heavy cream, egg yolk, a handful of herbs, and soy sauce. I thought the seasoning packet that came with the rice blend was sufficient seasoning, so I skipped the other herbs, and I wanted a brothy soup, so I skipped the ingredients that made it creamy.

I loved this soup. The only complaint I had is that the Uncle Ben's rice mix had very little wild rice in it. I would have liked a lot more. So next time I might make my own blend of long grain white and wild rice. I will have to adjust the cooking time, however, because I'm pretty sure the Uncle Ben's rice is parboiled because it only took 10 minutes to cook. And I think wild rice usually takes longer than that. But the rest of the soup prep is so simple and fast that I wouldn't mind adding to the cooking time to get more wild rice in there.

Awesome use for leftover Thanksgiving turkey!

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