Creamy Turkey Soup
-
Prep Time
30 Minutes -
Cook Time
30 Minutes -
Servings
6
Ingredients
- 1 medium onion, chopped
- 2 carrots, peeled and roughly chopped
- 3 celery stalks, chopped
- 1 Tablespoon olive oil
- 2 Tablespoons Hiland Dairy Butter
- 1 Tablespoon minced garlic
- 1 teaspoon Oregano
- 1 teaspoon thyme
- 3 Tablespoons flour
- 4 cups chicken broth
- 1 cup wild rice blend uncooked
- 2 cups turkey meat, torn/cut into pieces
- 1 cup mushrooms, sliced
- salt/pepper to taste
- 1/2 cup Hiland Dairy Heavy Cream
Directions
Chop all your vegetables and set aside.
In a large pot over medium high heat, add the olive oil and butter. Once butter is melted, add the onions, carrots, and celery. Cook for about 5 minutes until the veggies are soft.
Add the garlic, oregano, thyme and flour. Stir everything together and cook for another couple minutes.
Add the chicken broth and the rice, stir all together.
Turn heat to high and bring soup to a boil. Then cover with a lid, turn heat to medium and let cook for about 15 minutes. ]
Remove the lid and add the turkey and mushrooms. Stir and cover with the lid again. Simmer for another 10-15 minutes.
Stir in the Hiland Dairy Heavy Cream and then you are ready to serve!
Note: If reheating this soup, add about a cup of chicken broth to thin out soup
Thank you for signing up!
