Food recipes
Cream of Turkey and Wild Rice Soup
Cream of Turkey and Wild Rice Soup Ingredients: ground turkey, raw celery, raw onions, raw butter, without salt wheat flour, white, all-purpose, unenriched water, bottled, generic wild rice, raw carrots, raw ground tu...
Cream of Turkey and Wild Rice Soup
Ingredients:
ground turkey, raw
celery, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wild rice, raw
carrots, raw
ground turkey, raw
parsley, fresh
salt, table
spices, pepper, black
Directions:
1.
First, you will need to make your bone broth (or buy broth from the store).
I shamelessly cheat on this task, as, traditionally, it should simmer for 24 hours!
I dont know about you, but I definitely dont have that kind of time, and Im not leaving my stove-top on while Im sleeping.
What I do is throw all of the bones from a leftover turkey into a large stockpot, fill it 2 inches from the top with water, and then simmer it for 2-3 hours (be sure not to boil or you will get cloudy broth), adding water as needed if the water level gets low.
I then turn off the burner, let it come to room temperature, and plop it into the fridge with the lid on, bones still in, for 24-36 hours.
When Im ready to use the broth it is gelatinous, so I heat it on the stove until it becomes liquid again and then strain the juices through a fine mesh colander, removing the bones.
Viola!
Its ready to use!
2.
Add the celery and onions into the bottom of a large stock pot with the butter.
Heat for approximately 3 minutes on medium heat.
I dont allow the vegetables to cook too much, because I want them to retain their integrity and add texture to the soup.
3.
Pour the flour into the pot and mix with the buttery vegetable mixture, stirring frequently, for about 3 minutes, allowing the flour to have some time to cook.
4.
Begin adding the broth, 1 cup at a time for the first 4 cups.
After adding each cup, stir frequently until well combined with the flour before adding the next cup.
After you have done this with the first 4 cups, you can turn the burner to medium-high heat, add the remainder of the broth and the water, and then bring it to a gentle boil.
5.
Add the rice and carrots to the pot and when the soup begins to boil turn the heat to medium-low.
Simmer for 15-20 minutes, or until the rice is cooked and the carrots are fork-tender.
6.
Stir in the turkey, parsley, salt, and pepper to taste, and then your soup is ready to serve.
Ingredients:
ground turkey, raw
celery, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wild rice, raw
carrots, raw
ground turkey, raw
parsley, fresh
salt, table
spices, pepper, black
Directions:
1.
First, you will need to make your bone broth (or buy broth from the store).
I shamelessly cheat on this task, as, traditionally, it should simmer for 24 hours!
I dont know about you, but I definitely dont have that kind of time, and Im not leaving my stove-top on while Im sleeping.
What I do is throw all of the bones from a leftover turkey into a large stockpot, fill it 2 inches from the top with water, and then simmer it for 2-3 hours (be sure not to boil or you will get cloudy broth), adding water as needed if the water level gets low.
I then turn off the burner, let it come to room temperature, and plop it into the fridge with the lid on, bones still in, for 24-36 hours.
When Im ready to use the broth it is gelatinous, so I heat it on the stove until it becomes liquid again and then strain the juices through a fine mesh colander, removing the bones.
Viola!
Its ready to use!
2.
Add the celery and onions into the bottom of a large stock pot with the butter.
Heat for approximately 3 minutes on medium heat.
I dont allow the vegetables to cook too much, because I want them to retain their integrity and add texture to the soup.
3.
Pour the flour into the pot and mix with the buttery vegetable mixture, stirring frequently, for about 3 minutes, allowing the flour to have some time to cook.
4.
Begin adding the broth, 1 cup at a time for the first 4 cups.
After adding each cup, stir frequently until well combined with the flour before adding the next cup.
After you have done this with the first 4 cups, you can turn the burner to medium-high heat, add the remainder of the broth and the water, and then bring it to a gentle boil.
5.
Add the rice and carrots to the pot and when the soup begins to boil turn the heat to medium-low.
Simmer for 15-20 minutes, or until the rice is cooked and the carrots are fork-tender.
6.
Stir in the turkey, parsley, salt, and pepper to taste, and then your soup is ready to serve.