Turkey Wild Rice Soup
Ingredients
The soup base
-
4
tablespoons
butter
-
8
ounces
mushrooms, sliced
-
1
medium
onion, finely diced
-
1
carrot
finely diced
-
1
celery rib
finely diced
-
1 ½
teaspoons
Morton Nature’s Season seasoning blend
-
¼
teaspoon
poultry seasoning
-
¾
cup
all-purpose flour
-
6
cups
turkey broth or chicken broth
-
2
tablespoons
chicken base
-
¼
teaspoon
Kitchen Bouquet seasoning
The protein and rice
-
2
cups
cooked turkey, diced or shredded
-
2
cups
cooked wild rice
The creamy component
-
2
cups
half and half or heavy cream
Garnish
-
to taste
minced fresh parsley
Instructions
- Melt butter in a Dutch oven or large pot over medium heat.
- Add mushrooms, onion, carrots, celery, Morton’s Nature Seasoning, and poultry seasoning; cook until vegetables are tender.
- Stir in flour and cook for 1 to 2 minutes, then whisk in one cup of broth until smooth.
- Add remaining broth, chicken base, Kitchen Bouquet seasoning, turkey, and cooked wild rice; heat to a low simmer.
- Stir in half and half and heat to 180 degrees without boiling.
- Season with salt and pepper, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
14
Calories
216
Total fat
8g
Total carbohydrates
31g
Total protein
7g
Sodium
221mg
Cholesterol
21mg
You might also like