"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, November 27, 2011

Turkey & Wild Rice Soup

Time: 10 minutes
Cook Time: 1 hour
Yield: 12 servings
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 cup thinly sliced carrots
8 cups chicken broth
2/3 cup (4 ounces) wild rice
1 cup water
1/3 cup Argo® Corn Starch
1-1/2 teaspoons Spice Islands® Poultry Seasoning
2 cups cooked, chopped turkey OR chicken
1 can (12 ounces) evaporated milk
4 ounces Swiss cheese, sliced OR shredded
1/4 cup sherry (optional)
Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.
Stir in chicken broth and wild rice; simmer for 45 minutes.
Combine water and corn starch in small bowl; stir until smooth. Pour mixture into soup pot. Continue cooking until soup thickens slightly, about 5 minutes.
Add poultry seasoning, turkey, milk and cheese. Heat an additional 1 to 2 minutes, or until cheese is melted. Stir in sherry, if desired.

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