• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Garlic » Leftover Turkey never tasted so good!

Leftover Turkey never tasted so good!

December 2, 2007 · WCC Administr@tr · 3 Comments

After a cold day out in the snow and battling crowds of shoppers and tourists, I wanted nothing more than a good hot bowl of soup! I’m currently trying to use up as many ingredients as I have on hand to avoid a grocery trip out in the cold weather. So fortunately, I had all I needed for cream of turkey, rice & mushroom soup! Using the leftover Thanksgiving turkey I had froze after our party, it came out wonderful and hit the spot.joanpics002-5376836Here’s my recipe for Cream of Turkey, Rice & Mushroom Soup…

1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups leftover cooked turkey
10 oz sliced cremini (baby ‘bellas) mushrooms
2 cups uncooked jasmine rice
4 quarts chicken broth
salt & pepper to taste
1 tablespoon rosemary seasoning (optional)
1 cup heavy whipping cream

In a dutch oven, heat olive oil and add onions and garlic.
Cook until onions are translucent.
Add mushrooms and turkey & cook until mushrooms soften.
Add uncooked rice and stir to coat.
Add broth and stir, cooking over medium heat.
Add rosemary seasoning (optional)
Allow it to cook until rice is cooked & absorbs the broth.
Continue to add more broth or even water until you reach the consistency you prefer.
Season to taste.
Add whipping cream and stir.
Turn off heat and allow soup to thicken slightly.
Serve hot and garnish with fresh chopped parsley.joanpics003-8056784

Garlic, Heavy whipping cream, Mushrooms, Olive oil, Onion, Rice, Rosemary, Soups, Turkey

Previous Post: « Get my boots… it’s snowing!
Next Post: “Custom” cookie base recipe »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kayte says

    December 2, 2007 at 2:41 am

    this looks absolutely delicious joelen! what a great way to use leftovers. i bet it was great on a cold day!

    Reply
  2. Ally says

    December 2, 2007 at 4:24 am

    You are a girl after my own heart! Sounds wonderful. Looks like I’ll be making a turkey just to make this soup!

    Reply
  3. Anonymous says

    December 31, 2007 at 1:43 am

    I just made this soup after enjoying it so much from the cookie class. I substituted chicken and portabello mushrooms. It turned out really well and was a hit!!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago