I'm sitting here at home, completely congested, with a sick kitty. What makes a sick day better? Soup! So, although not completely wine related, I thought I'd share my yearly tradition of "Cream of Turkey and Wild Rice Soup" which I found on The Food Network some time ago. I love this recipe, and I'm so glad I made a whole batch of it yesterday while I was feeling more up-to-par! For your convenience, I have added my adaption of the recipe.
To accompany this soup, I recommend a crisp, chilled Riesling or Gewurztraminer. (There, I made this entry wine-related). :) The fruitiness should tone out some of the soup's earthiness, while the acidity of the wine cuts through the fat of the soup. Now... enjoy!
Photo from Google Images
Ingredients
-1 Tbsp. extra-virgin Olive Oil
-2 c of sliced mushrooms (I prefer baby portabellas, and usually use 1 full package in the soup)
-3/4 c of sliced celery (I just make a lot)
-3/4 c of chopped carrots (I just make to our liking)
-1/4 c of chopped shallots (I just cut up 1 shallot)
-1/4 c all-purpose flour
-1/4 tsp. of salt
-1/4 tsp. of freshly ground pepper
-4 c reduced-sodium chicken broth (I use 1 48 oz. container of broth)
-1 c quick-cooking or instant wild rice (you can also use 1 cup of regular rice, but prepare the rice ahead of time)
-3 c shredded turkey
-1/2 c reduced-fat sour cream
-2 Tbsp. of chopped, fresh parsley
Directions
1) Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots, and shallots. Cook, stirring, until softened (about 5 minutes).
2) Add flour, salt, and pepper. Cook, stirring, for 2 minutes more.
3) Add broth and bring to a boil, scraping up any browned bits.
4) Add rice and reduce heat to a simmer. Cover and cook until the rice is tender (5 to 7 minutes). *If I have to pre-cook the rice, I only cook it half-way, and then add at this step, allowing it to tenderize in the soup mix.
5) Stir in turkey, sour cream, and parsley. Cook until heated through (about 2 minutes).
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