Smoked Turkey and Wild Rice Soup
Description
Ingredients
- 2 Cups Alderfer Original Smoked Turkey Breast Fillets, diced into cubes
- 2 Cups Wild Rice, cooked
- 4 Cups Chicken Broth
- 2 Cups Half & Half
- 1 Cup Carrots, diced
- 1 Cup Celery, diced
- ¾ Cup Onion, chopped
- 1 Cup Mushroom, sliced
- ½ Cup Butter
- ½ Cup Flour
- 1 teaspoon Parsley Flakes, dried
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon grated parmesan cheese
Methods/steps
In a heavy sauce pan, saute onion, mushrooms, celery and carrots in butter until onion is transparent.
Reduce heat; blend in flour and cook until bubbly. Gradually add broth, stirring constantly. Bring to a boil and boil for one minute.
Reduce heat and add wild rice, half & half, Alderfer Turkey Breast Fillet cubes, parsley, salt, and pepper. Simmer for 20 minutes, sprinkle with grated parmesan cheese and serve.
Reduce heat; blend in flour and cook until bubbly. Gradually add broth, stirring constantly. Bring to a boil and boil for one minute.
Reduce heat and add wild rice, half & half, Alderfer Turkey Breast Fillet cubes, parsley, salt, and pepper. Simmer for 20 minutes, sprinkle with grated parmesan cheese and serve.