Turkey And Wild Rice Soup

Turkey And Wild Rice Soup
4.5 from 2 ratings
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This hearty soup combines butternut squash with wild rice, turkey and leeks. And the addition of sage adds just the right earthy touch.Recipe courtesy of Perdue 
Prep Time
5
minutes
Cook Time
60
minutes
Servings
4
servings
Total time: 1.07 hours
Ingredients
  • 2 cup shredded turkey
  • 3 cup water
  • 2 tablespoon butter or olive oil, divided
  • 1 cup wild and white rice blend
  • 1 cup chopped leek, white part only
  • 2 cup fresh butternut squash, cubed (in 1/2-inch cubes)
  • 1 teaspoon fresh sage, minced
  • 3 slices bacon, cooked and diced
  • 4 cup chicken broth
  • salt and pepper to taste
Directions
  1. In a large pot, bring 3 cups of water, 1 tablespoon butter or olive oil, and salt to a boil.
  2. Stir in rice, reduce heat to low, cover and simmer 40 to 45 minutes, until rice is cooked.
  3. Meanwhile, heat remaining teaspoon butter or oil in a large skillet.
  4. Add leeks and saute for 2 minutes; turn heat to low and add squash.
  5. Cover, and cook 10 to 15 minutes, just until squash is soft.
  6. Add leeks, squash, 2 cups shredded, cooked turkey meat, bacon and fresh sage or dry poultry seasoning to cooked rice.
  7. Add broth and bring to a boil; season with salt and pepper, and serve.
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