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Turkey, Mushroom, and Wild Rice Soup

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    A hearty soup is always a welcome addition to a holiday repast and this one is worth savouring to the last drop. Plus, it makes for delicious leftovers. Soaking wild rice helps reduce its cooking time by about half. If you skip this step, simply extend the cooking time until the rice is tender.

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    3/4 cup (180 mL) wild rice1 Tbsp (15 mL) grapeseed oil1 lb (450 g) boneless turkey breast, cut into 1 in (2.5 cm) cubes2 medium carrots, chopped2 celery stalks, thinly sliced1 medium yellow onion, diced2 garlic cloves, minced1 cup (250 mL) dry white wine5 cups (1.25 L) low-sodium chicken broth1 bay leaf2 tsp (10 mL) dried sage1/2 tsp (2 mL) salt1/4 tsp (1 mL) black pepper1/4 tsp (1 mL) red chili flakes (optional) 1/2 oz (14 g) dried mushroomsChopped parsley, for garnish

    Cover wild rice with generous amount of water and let soak overnight or for several hours.

    Heat oil in large saucepan over medium heat. Add turkey and cook until no longer pink inside, about 6 minutes. Remove turkey from pan, cover to keep warm and set aside.

    Place carrots, celery, and onion in pan and heat until vegetables have softened, about 6 minutes. Stir in garlic and heat for 1 minute. Add wine, raise heat to medium high and simmer for 5 minutes. Add drained wild rice, broth, bay leaf, sage, salt, pepper, and chili flakes (if using) to pan; bring to a simmer, reduce heat, and simmer covered until rice is tender, about 30 minutes.

    Stir in cooked turkey and dried mushrooms and heat until mushrooms are tender. Discard bay leaf and ladle soup into serving bowls. Garnish with parsley.

    Serves 5.

    Each serving contains: 281 calories; 31 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 27 g total carbohydrates (3 g sugars, 3 g fibre); 372 mg sodium

    source: "Gobble, Gobble", alive #384, October 2014

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    Turkey, Mushroom, and Wild Rice Soup

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