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Post by :arbelyod
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :657
Click below to download : Poultry - Turkey Soup - Turkey And Wild Rice Soup (Format : PDF)
Poultry - Turkey Soup - Turkey And Wild Rice Soup
Makes 10 cups1 cup wild rice (about 6 ozs)
4 cups of water
1 1/2 tsp salt
4 Tbsps butter
1 onion chopped
3 cups sliced mushrooms
1/2 cup chopped celery
1/4 cup all purpose flour
6 cups canned low-salt chicken broth
1/2 tsp curry powder
1/2 tsp dry mustard
1/2 tsp dried chervil
1/4 tsp ground white pepper
2 cups whole milk (no substitutes)
1/4 cup dry Sherry
1 cup chopped cooked turkey meat.
Place wild rice, 4 cups of water and 3/4 tsp salt in medium saucepan. Bring to simmer over medium heat. Cover and simmer until rice is tender, about 40 minutes. Drain and reserve.
Melt butter in heavy stockpot over medium-high heat. Add chopped onion: saute until beginning to soften, about 5 minutes. Add mushrooms and celery: saute 4 minutes. Add flour: stir 1 minute. Add chicken broth and bring to a boil, stirring until slightly thickened. Stir in reserved cooked rice, remaining 1/2 tsp of salt, curry powder, mustard, dried chervil and white pepper. Stir in milk and Sherry. Simmer 15 minutes, stirring occasionally. Add cooked turkey meat and simmer until heated through, about 5 minutes.
NEXT BOOKS
1 TBS salad or olive oil 2 pounds ground turkey 1 onion, chopped 1 red bell pepper, seeded and chopped 2 cloves garlic, minced 1 TBS chili powder 2 tsp cumin 1 tsp dried oregano 2 quarts chicken broth 3 cans hominy, garbanzo beans or a mixture of the two, drained 1 small bag of frozen peas Salt and pepper Pour oil into large pan and brown ground turkey. Add onion, bell pepper, and garlic. Cook 5 min. or until onion is limp. Stir in chili powder, cumin, oregano, and broth. Cover and bring to a boil. Lower heat and simmer
Poultry - Turkey Soup - Witches Brew
PREVIOUS BOOKS
1 onion (1/2 lb.), peeled and chopped 1 red bell pepper (1/2 lb.) rinsed, stemmed, seeded and chopped 6 cloves garlic, peeled and minced or pressed 1 fresh jalapeno chili, rinsed, stemmed, seeded & minced 1 tablespoon chili powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 2 or 3 turkey thighs (about 3 lb. total) 1 can (15 oz.) hominy (yellow or white), rinsed and drained 1 can (28 oz.) crushed tomatoes in puree or chopped tomatoes Shredded jack cheese Canned sliced black ripe olives Thinly sliced green onions Salt and pepper In a 4 1/2-quart or larger
Poultry - Turkey Soup - Turkey Thigh And Hominy Chili
NEXT 10 BOOKS
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PREVIOUS 10 BOOKS
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