Friday, November 27, 2009

turkey wild rice soup

No more leftover turkey wild rice soup

Ingredients

  • 3 (10.5 ounce) cans condensed chicken broth
  • 2 cups water
  • 1/2 cup finely chopped green onions
  • 1/2 cup uncooked wild rice
  • 8 slices bacon
  • 1/2 cup margarine
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon ground black pepper
  • 2 cups half-and-half cream
  • 1 1/2 cups cooked, diced turkey meat
  • 2 tablespoons dry sherry

Directions

  1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
  3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.


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