Turkey and Wild Rice Soup

Here’s a menu update from last week. The Turkey and Wild Rice Soup was delicious! It was my first time making this soup so I read a few recipes and then as usual didn’t follow any of them.  By the time we got around to making the soup we literally had no turkey left so I used the bones to make some great broth and used a large chicken breast to supply the meat.

Here’s my recipe:

1/2 onion, diced
1 stalk celery, diced
1 large carrot, diced
1 clove garlic, minced
1/2c+ dried mushrooms, soaked in boiling water
1/2c wild rice blend, cooked per pkg instructions
1/2 pkg mushrooms, sliced
1 chicken breast
6c chicken broth
1 beef bouillon cube
2 bay leaves
1T corn starch

 

Sauté onion, carrot, and celery until crisp tender.  Purée dried mushrooms in their cooking liquid with Braun mixer.  Add garlic to onion mixture.  Add puréed mushrooms, rinse container with water and add to pot.  Add broth, bouillon cube, chicken breast, and bay leaves. Cook 15-20 minutes to poach chicken.  Remove chicken from pot, allow to cool, shred.  Add rice to pot, add extra broth if needed.  Remove bay leaves.  Thin cornstarch with broth and add to soup to thicken it.  Add chicken back in.  Season with salt and pepper.