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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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I made this recipe the first time to use up leftover turkey. Now I fix turkey so I can make the soup. It makes a meal in itself and freezes well. Ingredients:
6 cups chicken broth or 6 cups turkey broth |
1/4 cup uncooked white rice |
1/4 cup raw wild rice |
1 cup green onion, chopped fine |
1/2 cup butter |
1/2 cup flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups milk |
3 cups cubed cooked turkey |
8 slices bacon, cooked crisp and crumbled |
3 tablespoons sherry wine |
1 cup mushroom, sliced |
1 dash cayenne |
Directions:
1. I boil my turkey bones for stock and use that rather than chicken broth. Combine broth, rice, and onions. Bring to a boil. Reduce heat and simmer 40 minutes.
2. In a medium sauce pan, melt butter. Stir in the flour, salt and pepper. Cook 1 minute stirring until smooth and bubbly. Slowly stir in the milk and cook until slightly thickened. Slowly add the milk mixture into the rice mixture, stirring slowly until well blended. Add remaining ingredients and heat gently. Do not boil.
3. Garnish with crisp bacon bits.
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