After a cold day out in the snow and battling crowds of shoppers and tourists, I wanted nothing more than a good hot bowl of soup! I’m currently trying to use up as many ingredients as I have on hand to avoid a grocery trip out in the cold weather. So fortunately, I had all I needed for cream of turkey, rice & mushroom soup! Using the leftover Thanksgiving turkey I had froze after our party, it came out wonderful and hit the spot. Here’s my recipe for Cream of Turkey, Rice & Mushroom Soup…
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups leftover cooked turkey
10 oz sliced cremini (baby ‘bellas) mushrooms
2 cups uncooked jasmine rice
4 quarts chicken broth
salt & pepper to taste
1 tablespoon rosemary seasoning (optional)
1 cup heavy whipping cream
In a dutch oven, heat olive oil and add onions and garlic.
Cook until onions are translucent.
Add mushrooms and turkey & cook until mushrooms soften.
Add uncooked rice and stir to coat.
Add broth and stir, cooking over medium heat.
Add rosemary seasoning (optional)
Allow it to cook until rice is cooked & absorbs the broth.
Continue to add more broth or even water until you reach the consistency you prefer.
Season to taste.
Add whipping cream and stir.
Turn off heat and allow soup to thicken slightly.
Serve hot and garnish with fresh chopped parsley.