Wild turkey soup
A recipe to extract all the flavor from wild turkey.
Ingredients
1 pound turkey (wild turkey, raw breast or white meat, diced)
3 cans broth (chicken stock, 14 oz cans, low fat, low sodium)
1 can water (measure in one of the chicken stock cans)
2 celery (chopped)
2 carrot (medium size, diced)
1⁄4 onion (large, chopped)
8 ounces corn (frozen)
8 ounces broad beans (or lima beans, frozen or canned)
1⁄8 teaspoon seasoning (poultry seasoning)
2 pinches pepper (ground)
1 cup rice (brown rice, rinsed)
1⁄2 cup cream (light cream, single cream)
Instructions
- Combine all ingredients EXCEPT cream in to your slow cooker. Cook on high for 4 hours, or on low for 8 hours.
- The soup is done once the rice opens and thickens the soup. Once done, turn slow cooker to "warm" or "off", and stir in the cream. Do not bring to a boil with cream in it.
Yield
8 servings
Preparation time
15 minutes
Cooking time
4 hours
Total time
4 hours, 15 minutes
Notes
Frozen peas can replace lima beans. Adding them in the final 30 minutes of cooking.
Source
easy, slow cooker
appetizers, dinner, lunch
American food recipes
Food in U.S.A.
Food in U.S.A.