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Week 85 Recipe

CREAM OF TURKEY & WILD RICE SOUP

When immigrants from the Scandanavian countries came to America, they migrated to Minnesota because the climate there was more comparable to what they were accustomed to in their native land. Wild rice was commonly harvested in the area. Because of its nutritional value and taste, wild rice increased in popularity in the late 20th century. Commercial cultivation in the United States increased and Minnesota emerged as one of the main producers of wild rice. (It is the official state grain) This week’s recipe uses wild rice in are salute to the Minnesota Vikings! Enjoy.

TOOLS • Cutting Board • Knife • Large Spoon • Large Saucepan   INGREDIENTS • 1 tbsp extra-virgin olive oil • 2 cups sliced mushrooms • 3/4 cup chopped celery • 1 cup chopped carrots • 1/4 cup chopped green onions • 1/4 cup all-purpose flour • 1/4 tsp salt • 1/4 tsp freshly ground pepper • 4 cups reduced sodium chicken broth • 1 cup quick cooking or instant wild rice • 3 cups shredded cooked turkey or   chicken • ½ cup sour cream • 2 tbsp fresh parsley (optional)

PREPARATION: Heat oil in large saucepan over medium heat. Add mushrooms, celery, carrots and onions and cook, stirring until softened, appx 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, appx 5 to 7 minutes. Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes more. Serve. HINTS: If you use regular wild rice in place of the quick rice, you will need to cook it before adding it to the soup because the veggies in the soup will turn to mush due to the length of time needed to cook the rice. If soup is a little thick, thin with a little more chicken or vegetable broth.