Adapted from a Butterball recipe for wild rice and turkey soup, kicked up a notch with fresh herbs and mushrooms. —Dee Cayer
8 oz pkg white mushrooms sliced
cloves garlic minced
cups chopped leftover cooked Turkey
cups cooked wild and brown rice blend (I used Lundberg Coutry Wild Rice Blend)
cups Turkey Broth
fresh & dried rosemary
fresh & dried sage
fresh & dried thyme
ground black pepper
In This Recipe
Heat Oil in dutch oven on medium high heat. Add carrots, onion, celery, garlic and mushrooms. Cook and stir 7-8 minutes until vegetables are tender. Add fresh or dry herbs to taste. Cook vegetable and herb mixture over high heat for 1 - 2 minutes. deglaze pan with 1/4 cup dry sherry.
Stir in Turkey, rice, broth, salt and pepper. Cook 10 minutes stirring occasionally. Taste for seasoning. Add more dried or fresh herbs and alt and pepper to taste. Stir in milk, cream and remaining 1/4 cup dry sherry. Cook until heated through, stirring occasionally. Serve topped with chopped fresh Parsley.