Turkey and Wild Rice Soup

by Karin Calloway If the holidays have left you with a stash of cooked turkey in the freezer, this recipe for warm and hearty Turkey and Wild Rice Soup will make good use of it. While I use leftover turkey here, feel free to substitute cooked, diced chicken. Leftover roast beef also can be used. Simply replace the chicken broth called for with canned low sodium beef broth. With this warm winter soup as the centerpiece, all you’ll need is some good bread and a tossed salad to complete your meal. Try tossing mixed greens with diced apple, toasted walnut halves, crumbled blue cheese and raspberry vinaigrette for one of my favorite winter salads. 2 cups cooked turkey, chicken or beef 2 tablespoons olive oil 8 ounces sliced fresh mushrooms 1 small onion, chopped 1 6-ounce package Long Grain and Wild Rice Mix 2 14.5-ounce cans low sodium chicken or beef broth 1/4 cup heavy cream or half and half, optional Dice turkey, chicken or beef and set aside. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onions, and sauté until mushrooms are golden and onions are tender. Stir in meat, rice mix and seasoning packet and broth. Bring to a boil; reduce heat and cover. Cook for 20 minutes, until rice is tender. Stir in cream or half and half, if desired, and heat through. Makes 4 to 6 servings.

Related Recipe Categories Soups and Salads