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Turkey, Mushroom and Wild Rice Soup - Lunch Version

6 Servings Recipe By
Turkey, Mushroom and Wild Rice Soup - Lunch Version

Ingredients

  • 1 tablespoon Olive Oil
  • 2 cups slice Mushrooms, Crimini
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 6 cups Chicken Broth/Stock
  • 3/4 cups Wild Rice
  • 1 whole Bay Leaf
  • 4 cups cook and dice Turkey, Boneless Breasts
  • 1/4 cups chop Parsley, Fresh
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Brown Eyed Baker for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In Dutch oven, heat olive oil.
  2. Add mushrooms and onions and cook until softened.
  3. Add garlic and cook for 1 additional minute.
  4. Add in broth, rice, bay leaf and bring to a simmer.
  5. Reduce heat to medium-low, add turkey and simmer until rice is cooked through, about 45 minutes.
  6. Discard bay leaf.
  7. Add in parsley, salt and pepper.
  8. Allow to cool.
  9. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup in microwave until heated through.

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