Creamy Lemon Turkey & Wild Rice Soup
- Step 1 Begin by heating two tablespoons of oil over medium heat in a large pot or dutch oven.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shadybrookfarms.com.
Cooking tools:
- Microplane
- Dutch oven
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 3 cups leftover Shady Brook Farms® Whole Turkey Breast, cooked and shredded
- 2 tbsp. avocado or olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 3 celery ribs, chopped
- 2 large carrots, chopped
- 2 cups baby bella mushrooms, sliced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried thyme
- 2 tbsp. tapioca flour (can sub flour for non-GF)
- 1 cup dry wild rice
- 4 cups turkey or vegetable broth
- 1 15 oz. can full-fat coconut milk
- Zest of 1 lemon (roughly 2 tbsp.)
- Juice of 2 lemons (roughly 1/2 cup)
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