Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Turkey and White-Wild Rice Soup
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- #8660
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/2 cups left over dark meat turkey
4 1/2 cups canned low-sodium chicken broth,
1/2 cup chablis or other dry white wine
1/2 cup long-grain rice, uncooked
1/2 cup wild rice, uncooked
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons capers
1 teaspoon dried dillweed
1 bay leaf
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 cup frozen egg substitute, thawed
2 tablespoons lemon juice
directions
Combine turkey, chicken broth, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until turkey is tender. Remove turkey from broth, reserving broth. Let turkey cool slightly. Shred turkey.
Skim fat from broth; add rices, onion, and garlic. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add shredded turkey, capers, and next three ingredients; cover and cook an additional 20 minutes until wild rice is tender. Combine egg substitute and lemon juice; add to soup, stirring well.
added by
lizabethrfr
nutrition data
Nutritional data has not been calculated yet.
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