Wild Rice and Turkey Soup
This easy to make creamy soup features leftover cooked turkey, wild rice and a variety of vegetables.
1 tablespoon vegetable oil
1 cup finely chopped carrots
1 cup finely chopped onions
1/2 cup finely chopped celery
2 cloves garlic, minced
2 cups chopped leftover cooked Butterball® Turkey
2 cups cooked wild rice
2 (14.5-ounce) cans chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whipping cream
2 tablespoons dry sherry
- Heat oil in large saucepan on medium-high heat. Add carrots, onions, celery and garlic. Cook and stir 5 minutes, or until vegetables are tender.
- Stir in turkey, rice, broth, salt and pepper. Cook 10 minutes, stirring occasionally.
- Add cream and sherry. Cook until heated through, stirring occasionally.
- Ladle soup into serving bowls.
Makes 8 servings.
Tip: Sprinkle with chopped fresh parsley, if desired.
Recipe and photograph provided courtesy of Butterball, LLC.