Shelly's Recipe

TURKEY & WILD RICE SOUP

Category: Soups

2 tbsp butter or olive oil, divided
1/2 tsp salt
1 cup wild and white rice blend
1 cup chopped leek (white part only)
2 cups cubed fresh butternut squash (in 1/2 inch cubes)
2 cups cooked, shredded Turkey meat
3 slices bacon, cooked and diced
1 tsp minced fresh sage, or 1/2 tsp dry poultry seasoning
4 cups chicken broth
Salt and pepper to taste

In a large pot, bring 3 cups of water, 1 tbsp butter or olive oil, and salt to a boil. Stir in rice, reduce heat to low, cover and simmer 40 to 45 minutes, until rice is cooked.

Meanwhile, heat remaining tsp butter or oil in a large skillet. Add leeks and saute for 2 minutes; turn heat to low and add squash. Cover, and cook 10 to 15 minutes, just until squash is soft.

Add leeks, squash, turkey, bacon and fresh sage or dry poultry seasoning to cooked rice. Add broth and bring to a boil; season with salt and pepper, and serve. Serves: 4