Turkey and Wild Rice Soup

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 15 G., saturated fats 7 G., proteins 38 G., carbohydrates 55 G., fiber 7 G., cholesterol 109 mg, sodium 728 mg, sugar 7 G.

This delicious and healthy, hearty soup is made with mushrooms, wild rice, and sliced cooked turkey. It's a great lunch the day after a holiday, when you can use the leftovers of a roasted bird to create a new dish. The mushrooms are sautéed with carrots and leeks in butter, then poured with chicken broth. The rice and turkey are added, and the soup is simmered until the rice is tender. Finally, add spinach and serve. Lemon juice and fresh thyme perfectly complement the rich onion-mushroom flavor of the soup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
220 g of champignons, cut into 0.5 cm thick slices.
3 leeks (white and light green parts only), halved lengthwise and thinly sliced
3 carrots, sliced 0.5 cm thick.
2 tsp chopped fresh thyme
4 cups lightly salted chicken broth
Zest of 1 lemon (cut into wide strips with a vegetable peeler) + 2 tsp lemon juice
3 bay leaves (preferably fresh)
12 oz cooked turkey (white and dark meat, skin removed), diced (about 3 cups)
1 cup wild rice mixture
6 cups spinach (about 200 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, champignon mushrooms, leeks, carrot, thyme, bouillon, lemon, bay leaf, turkey, wild rice, rice, spinach

Cooking the dish according to the recipe:

In a medium Dutch oven, melt 1 tablespoon butter over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well-browned, about 3 minutes. Reduce heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots, season with 1 teaspoon salt and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
Add the thyme and stir to evenly distribute the ingredients. Add the chicken broth, lemon zest, bay leaf, and 3 tablespoons of water. Bring to a boil, then reduce the heat to medium to maintain a gentle simmer. Add the turkey and wild rice; simmer until the rice is tender, 13-15 minutes.

Add the spinach and simmer until wilted, about 1 minute. Remove the bay leaf and lemon zest, add the lemon juice, and season with salt and pepper to taste. Ladle the soup into bowls.

Categories:

recipe / Low-calorie dishes / Calorie content of prepared meals / Soups / Vegetable soups / Meat soups / Soups with pasta and cereals / Turkey dishes / Turkey meat / Food Network - recipes

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