I use everything, and I mean everything whenever I cook. This is so even when I cook a luscious turkey. Once we've feasted on that delectable bird, I will save the carcass for soup and Tupperware the extra meat servings.
This last turkey gave me several staples: a soul-satisfying dinner, homemade turkey soup from the carcass, and this new Cream of Turkey and Wild Rice Soup that I just had to share with you.
1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley
n a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream and heat through. Sprinkle with parsley.
This last turkey gave me several staples: a soul-satisfying dinner, homemade turkey soup from the carcass, and this new Cream of Turkey and Wild Rice Soup that I just had to share with you.
1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley
n a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream and heat through. Sprinkle with parsley.
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