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Creamy Turkey Wild Rice Soup
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This hearty soup is savory, creamy, simple to make, and perfect for a crisp fall day. It’s also a great way to use up leftover turkey. Look for the soup mix in our bulk food department.  
serves 8

Ingredients

2 tablespoons vegetable oil
1 package (6-8 ounces) sliced, fresh mushrooms
1 large carrot, diced
1 small onion, diced
2 quarts lower sodium chicken stock
1 cup bulk Wild Rice Soup Mix (about 1⁄3 pound)
1 tablespoon Herbs de Provence
1 bay leaf
1 box Pacific Food Condensed Cream of Mushroom Soup
1-2 cups of shredded, cooked turkey
Salt and freshly ground pepper to taste
Chopped, fresh parsley to garnish

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Creamy Turkey Wild Rice Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Heat vegetable oil over medium heat in a large sauce/stock pan or Dutch oven. Add onion and carrot and sauté until onion starts to soften, then add sliced mushrooms and continue to cook until mushrooms have softened.
2. Add stock, soup mix, Herbs and bay leaf and condensed soup. Lower heat and simmer 45- 50 minutes or until rice is softened and cooked.
3. Add shredded turkey and heat through, taste and adjust seasonings as desired. Garnish with fresh, chopped parsley before serving.

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