Friday, February 3, 2017

TURKEY WILD RICE SOUP

With the turkey leftover from the number of meals over the holiday season, one of the things I made was turkey wild rice soup.  I had already froze the carcass and I had about two cups of leftover chopped turkey to use.  My options were to make soup or freeze the meat.  I had already made a turkey shepherd pie and froze it and had also froze part of a turkey breast after the first meal.  Freezing more turkey was not a preferred option.  I also had three sour cabbage rolls to use.  Using them would add some tang to the soup.   

I used a pressure cooker to make the soup.  My electric pressure cooker has a sauté option which I used to sauté the vegetables before cooking the soup.  I cooked it in the pressure cooker for 14 minutes on medium pressure.  The soup is delicious and the tanginess made it stand out as a soup.



Vegetables sautéing in the pressure cooker.


The wild rice and parsley added to the sauteed vegetables. 

Ready for sampling.

INGREDIENTS:

2 tbsp olive oil or avocado oil

1 clove garlic, minced
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 small coloured pepper, chopped
2 tbsp corn starch
1 cup water
4 cups water
1/4 cup chopped parsley
1/2 tsp Italian seasoning
1 tbsp lemon juice
Salt and pepper to taste

1 cup milk - regular or plant based milk


DIRECTIONS:


Add the oil to a large pot and heat to a high temperature.  Add the garlic and onions and reduce the heat to medium.  Sauté for about 3 minutes and stir so that the onions and garlic don't stick. Add the celery, carrots, pepper and continue to sauté for about 5 minutes.  Add the wild rice and combine.


In a separate jar with a lid, add the corn starch and 1 cup of water and shake the jar to mix the starch with the water.  Add this to the soup pot.  Mix everything together.  Add the turkey, 4 cups of water, parsley, lemon juice and salt and pepper.  Combine everything and raise the heat back to high until it boils.  Reduce the heat to a simmer and let it cooked covered with a lid for about an hour.  If the soup is too thick, add some water.  When done, add the cup of milk.  Serves 6 to 8 depending on portion size.


Adapted from all recipes.com

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