Turkey and Wild Rice Soup

A while back, we had a pot luck lunch in our office.  I roasted off a few turkey breasts, sliced the meat and served them at room temperature with a cranberry flavored mayo and fresh bakery rolls.   I took the bones of the turkey and made a huge batch of stock, which I tucked away in my freezer for a rainy day.   Well folks, that day arrived.  I defrosted the stock and poached a bone in turkey breast in the stock.  While that was cooking, I started dicing up onions, mushrooms, carrots, and celery.

I stared by browning the mushrooms in a screaming hot pan until they were nice and golden brown.  I removed them from the pan, lowered the heat, added a bit more oil and the rest of the vegetables.  I seasoned them with salt and pepper and let them sweat.  I added the mushrooms back into the pan, strained the stock into the pot and brought it to a boil.

While the stock was coming to a boil, I diced up the turkey breast and added it to the pot.  When the liquid started boiling, I added two cups of a wild rice blend, stirred it around, popped on a lid and turned the heat to low.  I let it cook for 45 minutes before lifting the lid.  The house smelled amazing!


Soup was done!  It tasted so, so good.  I knew the hubby wouldn’t be satisfied with just soup for dinner so I also breaded some chicken cutlets and made chicken sandwiches to go alongside.  I pulled out some buffalo wing sauce and tossed my chicken in that before putting it on my bun, the hubby just doused it with sauce and slathered the top of the roll with ranch dressing.  He was thrilled!


Not a bad days work….If I do say so myself!

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