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Turkey Wild Rice Soup
Using a slow cooker can be a real time saver. Ingredients are added all at once to the slow cooker and then the soup cooks on its own for several hours. It’s an ideal soup to be made on a weekend or on ‘half work’ days, as it only cooks for 4 – 5 hours and should not be left all day.
| Makes 8 to 10 servings | ||||||
| Minimum 4-quart slow cooker | ||||||
| 2 tsp | canola oil | 10 mL | ||||
| 1 lb | lean ground turkey | 500 g | ||||
| 1 | clove garlic, minced | 1 | ||||
| 1 cup | coarsely chopped onion | 250 mL | ||||
| 1 cup | coarsely chopped celery | 250 mL | ||||
| 1 cup | coarsely chopped carrots | 250 mL | ||||
| 1/2 cup | wild rice | 125 mL | ||||
| 4 cups | reduced-sodium chicken broth | 1 L | ||||
| 1/2 tsp | ground sage | 2 mL | ||||
| 1/2 tsp | dried savory | 2 mL | ||||
| 1/2 tsp | dried thyme | 2 mL | ||||
| 1/2 tsp | dried marjoram | 2 mL | ||||
| 1/2 tsp | freshly ground black pepper | 2 mL | ||||
| 1/2 tsp | salt (optional) | 2 mL | ||||
| 2 to 3 tbsp | chopped fresh parsley | 30 to 45 mL | ||||
| 1) | In a large nonstick skillet, heat oil over medium heat. Brown turkey, breaking it up with a spoon, for about 8 minutes or unitl no longer pink. Drain off excess fat. | |||||
| 2) | Transfer turkey to slow cooker stoneware and stir in garlic, onion, celery, carrots, wild rice, broth, 2 cups (500 mL) water, sage, savory, thyme, marjoram, pepper and salt (if using). Cover and cook on high for 4 to 5 hours or until vegetables and rice are tender. Ladle into bowls and garnish with parsley to taste. | |||||
| Variations: | ||||||
| Use long-grain brown rice instead of wild rice. | ||||||
Last Revised/Reviewed
Wednesday, 2011-03-23 2:32 PM