Sunday Soup-athon

Wild Rice and Turkey Soup

• 1         6.2 oz pkg quick-cooking long grain and wild rice mix
• 2 T      butter or margarine
• 4 oz     fresh shiitake mushrooms, stems removed and sliced
• 1 C      sliced celery
• 32oz    reduced sodium chicken broth (4C)
• 1/4 t    black pepper
• 2 C      chopped cooked turkey
• 1 C      whipping cream

 1.      Prepare the rice mix according to package directions, except omit any butter or margarine.
            
 2.      In a large saucepan melt butter over medium heat.  Add mushrooms and celery.  Cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid evaporates, stirring occasionally.

 3.      Add chicken broth and pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 5 minutes.  Stir is cooked rice mixture, turkey and whipping cream.  Heat through.

I used Perdue Short Cuts Turkey Breast and Uncle Ben's Ready Rice. 

Delish!!! 

Until Next Time.....Happy Stitching!

Sharyn