Sarasota's Minnesota Turkey, Mushroom and Wild Rice Soup
Sarasota's Minnesota Turkey, Mushroom and Wild Rice Soup is a gluten free main course. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 625 calories, 27g of protein, and 27g of fat. It is perfect for Autumn. A mixture of mushrooms, garlic, rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
Instructions
1
Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.Rice --
Ingredients you will need
Butter
Celery
Fennel
Garlic
Onion
Leek
Soup
Rice
Equipment you will use
Pot
2
Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
Ingredients you will need
Salt And Pepper
Worcestershire Sauce
Fresh Parsley
Heavy Cream
Sherry
Mushrooms
Seasoning
Vegetable
Bay Leaves
Rosemary
Whole Chicken
Whole Turkey
Broth
Thyme
Rice
Soup
3
Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!