Ingredients
-
2
-
1
-
1
-
1
-
1
-
1/4
-
3
-
32
-
1 1/2
-
1
-
-
-
-
-
Directions
Creamy Wild-Rice Soup With Smoked Turkey, This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!, I made this tonight and it was sooo good. I doubled it and added celery and mushrooms based on the other reviews. Other than that I followed the recipe. You won’t be disappointed folks. I made many chicken rice soups and turkey rice soups. They don’t compare to this one. Thanks for the recipe!, This soup is fabulous. We smoked a turkey for thanksgiving & used the leftover turkey to make this soup. Everyone that tried it loved it!
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Steps
|
1
Done
|
Melt Butter in a Dutch Oven Over Med High Heat; Add Carrot and Next 5 Ingredients; Saute 8 Minutes or Until Brown. |
|
2
Done
|
Stir in Broth Scraping Pan to Loosen Browned Bits. |
|
3
Done
|
Stir in Turkey and Rice; Cover and Simmer 1 Hour 15 Minutes or Until Rice Is Tender. |
|
4
Done
|
Combine Flour and Milk in a Small Bowl Stirring With a Whisk. |
|
5
Done
|
Add Flour/Milk Mixture to Pan and Cook Over Medium Heat About 8 Minutes or Until Thick. |
|
6
Done
|
Stir in Sherry and Salt. |
