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Turkey, Mushroom and Wild Rice Soup
Posted By nodesigns On November 27, 2011 @ 1:59 am In Recipes of the Week,Weekly Recipes | No Comments
This is a creative and hearty use of leftover turkey. For another great use, try this turkey pot pie .
2 packages long grain and wild rice pilaf
10 cups chicken broth, divided
3 tablespoons plus ¼ cup margarine, divided
2 (8-ounce) packages sliced mushrooms
1 onion, chopped
2 stalks celery, chopped
½ cup flour
½ cup nondairy creamer
¼ cup white wine
2 cups shredded cooked turkey
In a medium saucepan over medium-high heat, bring rice, 1 seasoning packet and 4 cups chicken broth to a boil. Cover, reduce heat and simmer for about 20 minutes, until liquid is absorbed. Set aside. In the meantime, melt 3 tablespoons margarine in a large skillet over medium heat; add mushrooms, onion and celery; sauté for about 10 minutes. In a large stock pot, melt remaining ¼ cup margarine over medium heat. Add flour and whisk to blend. Gradually whisk in remaining 6 cups broth and cook, stirring frequently, until slightly thickened, about 8 minutes. Whisk in nondairy creamer and wine. Stir in mushroom mixture, turkey and rice. Heat through – 5 to 10 minutes.
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URL to article: http://www.gourmetkoshercooking.com/2011/11/turkey-mushroom-and-wild-rice-soup/
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 turkey pot pie: http://www.gourmetkoshercooking.com/2009/10/turkey-pie-with-cranberry-thyme-crust/
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