Turkey, Mushroom, and Wild Rice Soup - alive magazine
A hearty soup is always a welcome addition to a holiday repast and this one is worth savouring to the last drop. Plus, it makes for delicious leftovers.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Colander
- Mixing bowl
- Plate
- Spoon
Ingredients
- 3/4 cup (180 mL) wild rice
- 1 Tbsp (15 mL) grapeseed oil
- 1 lb (450 g) boneless turkey breast, cut into 1 in (2.5 cm) cubes
- 2 medium carrots, chopped
- 2 celery stalks, thinly sliced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup (250 mL) dry white wine
- 5 cups (1.25 L) low-sodium chicken broth
- 1 bay leaf
- 2 tsp (10 mL) dried sage
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) red chili flakes (optional)
- 1/2 oz (14 g) dried mushrooms
- Chopped parsley, for garnish
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