Cream of Turkey Soup
Full of vegetables, grains, and leftover turkey, this soup is filling and inexpensive. Tastes great too!
2 T butter
1/3 cup chopped shallots
2 cups sliced Crimini mushrooms
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 t salt
2 cups chicken broth
2 cups vegetable broth
1 cup rice, Israeli cous cous, quinoa, or quick-cooking wild rice
2-3 cups shredded turkey
2/3 cup cream or milk
1 T chopped chives
1. Heat butter in soup pot or Dutch oven until melted. Add shallots, mushrooms, celery and carrots and stir to coat. Cook over medium heat until softened and just starting to brown, about 7 minutes. Add salt.
2. Pour in broths and bring to a boil, scraping up an browned bits. Add rice or grain and reduce heat to simmer. Cover and cook 10 minutes, or until the grains are tender. Add the turkey, cream, and chives and heat through, with the lid off, about 2 more minutes. Serve immediately.
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