Turkey, Wild Rice, and Mushroom Soup

  • 3-4 cups cooked turkey, cubed
  • 3 stalks celery, sliced
  • 8 oz. morel or button mushrooms, sliced.
  • 1 cup long grain and wild rice
  • 1/2 cup white wine
  • 2 cups milk
  • 1 clove garlic
  • Salt and pepper to taste
  • 1/2 cup sliced green onion
  • 1/2 teaspoon thyme
  • 2 tablespoons parsley
  • 3 chicken bouillon cubes
  • 1/4 cup Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons cornstarch

Cook the rice as directed. In a skillet, melt the butter and add the garlic, onion, celery and mushrooms. When tender, add turkey, wine and seasonings. Mix cornstarch and part of milk and thicken. Cook until bubbly. Combine rice and turkey mixture in large pan. Add remaining ingredients and enough water to make slightly soupy. Simmer for 20 minutes.

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