Friday, February 6, 2009

Creamy Turkey with Wild Rice

This soup was really tasty. I used the last of the turkey from the turkey I made on Tuesday for the soup. I had my doubts at first with the soup since I was using a creamy chicken recipe but it turned out really good. I used a little too much curry powder but I was the only one who noticed this. I threw the turkey in after I added the mushrooms since my meat was already cooked and I believe the recipe called for raw chicken. I also did not have fresh mushrooms on hand so I used a can of mushrooms. This recipe was really quite easy to make and tasted much better than any canned soup I have tried. I halved the recipe because Melanie said it made quite a bit and I knew only three adults were eating the soup. Half of the recipe was plenty for 3 adults with an extra serving leftover. I found the recipe on Melanie's site.

Chicken and Wild Rice Soup
from Mary G.

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

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