Turkey and Wild Rice Bisque
From elars1989 16 years ago
- 30 minutes to make
- Serves 8
As with all turkey soups, this falls into the "great for Thanksgiving left-overs" category. That not withstanding, it's a great soup course for fall and winter.
Ingredients
- 8 oz prepared wild rice shopping list
- 2 Tbsp butter/margarine shopping list
- 6 oz mushroom caps (ports, shiitake, oyster etc.), sliced shopping list
- 1 Sm carrot, grated shopping list
- 2 Med stalk celery, thinly sliced shopping list
- 1 Qt chicken stock shopping list
- 2 1/2 C cooked turkey shopping list
- 1 C cream shopping list
- 1/2 tsp ground black pepper shopping list
- 1/8 tsp sage shopping list
- 1 1/2 Tbsp dry sherry shopping list
How to make it
- Saute celery and mushrooms in butter for 3 minutes
- Add carrots and continue to cook 3 more minutes
- Season with pepper and sage
- Continue to cook until liquid evaporated, stirring occasionally
- Add broth and bring to a low boil, then reduce to a simmer and cover
- Continue to cook for 10 minutes
- Stir in turkey, wild rice and sherry
- While stirring, slowly pour the cream in and heat through but do not boil.
People Who Like This Dish 4
- lanacountry Macon, GA
- chefcliff Fort Lauderdale, FL
- abermouse Louisville, KY
- clbacon Birmingham, AL
- elars1989 Meadowlands, MN
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The Rating
Reviewed by 1 people-
Mighty good recipe, Elars!! :)
55555 and added to FFF group!! (thank you)
lanacountry
in Macon loved it
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