Tag: wild rice

This Crispy Topped Chicken Mushroom Casserole Wins Every Time
[ad_1]
Chicken and mushroom casserole features tender chicken, wild rice, and a crunchy Parmesan topping in every bite. This from-scratch casserole bakes in one pan and is perfect for cozy nights, potlucks, or make-ahead dinners.
Flavor: Nutty long grain and wild rice, browned mushrooms, thyme, and Parmesan give every bite of this chicken mushroom casserole a rich, savory flavor.

Skill Level: Easy stovetop steps plus oven baking make this a must-try for anyone who’s ready to move beyond beginner casseroles.

Time Saver: Use rotisserie chicken, pre-sliced mushrooms, or leftover rice to cut down on prep time and get this casserole into the oven faster.

Freezing: This baked casserole freezes well in portions, and gentle reheating keeps the sauce creamy with a lightly crisp top.
Chicken and Mushroom Casserole Ingredients
- Rice: The wild rice adds a nutty flavor and texture that holds up well in the creamy casserole sauce. Use the included seasoning packet for extra flavor, or add a crumbled chicken bouillon cube if your blend doesn’t have one.
- Mushrooms: Sliced mushrooms give the casserole a hearty texture and savory flavor. White or cremini mushrooms both work well.
- Sour Cream: Stir it in off the heat for tang and a velvety finish. Full-fat sour cream works best and is less likely to curdle.
- Cooked Chopped Chicken: Use leftover baked, poached, or rotisserie chicken. Dark meat stays very tender, but any cooked chicken works. Cut into small, bite-sized pieces so they spread evenly through the casserole.
- Shredded Parmesan Cheese: Adds a salty, nutty flavor to both the sauce and the topping. Freshly grated cheese melts more smoothly and browns better than the pre-packaged grated cheese.
Topping:
- Panko: Light, airy crumbs that crisp beautifully. Regular dry breadcrumbs work in a pinch, but they will not be as crisp.
- Shredded Parmesan Cheese: Mixed into the crumbs for extra flavor and a golden crust.
- Melted Butter: Helps the Panko brown evenly and adds rich flavor.
From Skillet to Oven
1. Cook the rice blend and set it aside.
2. Sauté the mushrooms and prepare the creamy sauce (full recipe below).
3. In a casserole dish, mix the chicken, rice, and sauce until everything is evenly coated.
4. Top with the crumb mixture and bake until golden and crisp.
Brown the mushrooms well so most of the moisture cooks off, giving the sauce a thicker texture and deeper mushroom flavor.

Stir in the sour cream off the heat so the sauce stays silky and doesn’t separate in the oven.

Taste before baking since salt levels can vary from the broth and rice seasoning, and adjust with a pinch of salt or extra pepper if needed.

To make ahead, assemble the casserole, cover tightly, refrigerate for up to a day, and add a few extra minutes of baking until bubbly and hot in the center.

Let the baked casserole rest for a few minutes before serving so the sauce can thicken slightly and the slices hold together better.
Chill, Freeze, and Reheat Comfort

To store leftovers, let them cool to room temperature, then transfer to an airtight container and keep in the fridge for up to 4 days. To freeze, portion the casserole into freezer-safe containers, let it cool completely, and freeze for up to 3 months.

When ready to enjoy, warm individual portions in the microwave or cover a baking dish with foil and bake at 350°F until hot in the center. For the best texture, add fresh topping, and remove the foil near the end to let it get crisp again.

Cozy Chicken Casseroles for Cold Nights

Did you make this chicken and mushroom casserole? Leave a comment and rating below.
Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Preheat oven to 375°F. Grease a 9×13-inch casserole dish.

Cook the wild rice blend (along with the seasoning packet) according to package instructions. Set aside.

In a large skillet, heat butter and olive oil over medium heat.

Add onion and cook until softened. Stir in mushrooms and garlic. Turn the heat to medium-high and cook until mushrooms are golden and most of their liquid has evaporated, about 8-10 minutes.

Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in chicken broth and half-and-half, stirring until the mixture comes to a boil and thickens.

Remove from heat, then stir in sour cream, thyme, salt, pepper, and ¼ cup Parmesan cheese until smooth and creamy.

In the prepared casserole dish, combine cooked rice, chicken, and the mushroom sauce. Taste and season with additional salt and pepper as needed. Spread out evenly in the dish.

In a small bowl, combine panko, 2 tablespoons Parmesan, melted butter, and parsley. Sprinkle evenly over the top of the casserole.

Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling with a golden, crisp topping.

If your rice doesn’t come with a seasoning packet, add a crumbled chicken bouillon cube to the pot when cooking.

If using cooked rice, add 3 cups to the casserole.

The salt level of rice blends may vary by brand. Taste the casserole before baking, and season with additional salt if needed. I used Ben’s Original Long Grain and Wild Rice blend when testing this recipe.

Calories: 418 | Carbohydrates: 33g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 498mg | Potassium: 526mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 18, 2026
Chicken Wild Rice Soup
[ad_1]
Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.

Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.
Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.

It’s easy to make in just one pot.

Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
What You’ll Need For Chicken Wild Rice Soup

Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.

Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.

Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.

Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.

How to Make Chicken Wild Rice Soup

Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.
1. Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
2. Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
3. Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
Storing Leftovers

The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.
- Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 4 months. Thaw in the fridge overnight.
More Chicken Soups To Love

Did your family love this Chicken and Wild Rice Soup? Leave us a rating and a comment below.
5 from 29 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Wild Rice Soup

Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Cook ModePrevent your screen from going dark

In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
Taste and season with additional salt or pepper if desired.

*Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream. Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies. Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions! Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed. Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.

Calories: 335 | Carbohydrates: 30g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 136mg | Potassium: 674mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3891IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson
Source link
August 21, 2024
J. Alexander’s Wild Rice Orzo Salad – Simply Scratch
[ad_1]
J. Alexander’s Wild Rice Orzo Salad is fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish.
Yields 16 (1-cup) servings.

One of my favorite summer salads is the one you see below, with it’s abundance of ingredients and confetti colors.

This is actually one of the first recipes I ever blogged. If you were to dig deep into the archives, you’ll see that it’s from way back in 2010, the writing is horrid and that I use way too many exclamation points. Oh wait, I still do. Ha. (Struggling not to insert these —>!!!)

If I close my eyes I can still remember blogging that first post. My bff Nichole helping me chop (at the time I owned one knife and one cutting board) and mince and whisk, while I snapped photos with my crappy Canon point-and-shoot. I felt so professional. Never mind that the photos are shoddy, blurry, totally unappetizing and have since been deleted- at the time I thought they were AH-MAZING! They were so not.

This time around, I’m giving my beloved wild rice orzo salad a redo with better photos, more precise, accurate and fresh ingredients and still keeping the same great, colorful, healthy and delicious salad.

There is a lot of texture and flavor happening here. From the crunch of the peppers and almonds, the wholesome flavor of the rice and wheat berries… and that dressing! I think this salad benefits from some time in the fridge, I try to make it far enough in advance that it can chill for a few hours.

Serve this wild rice orzo salad as a side to salmon or shrimp, grilled chicken or as a meatless main dish.

To Make This J. Alexander’s Will Rice Orzo Salad You Will Need:

for the dressing:
- basil (fresh) – For bright herbaceous flavor.
- oregano (fresh) – Adds a distinct earthy and slightly bitter flavor.
- thyme (fresh) – Has an earthy, slightly minty and lemony flavor.
- garlic – Adds distinct punchy flavor.
- sugar – Gives the dressing a touch of sweetness.
- kosher salt – Helps to enhance the flavors in this recipe.
- freshly ground black pepper – Adds some subtle bite and flavor.
- champagne vinegar – A lighter vinegar that can be fruity, floral and with hints of vanilla.
- olive oil – Use quality olive oil that’s meant for dipping or drizzling. I love Graza (not sponsored).
for the salad:
- wild rice blend – Typically a mixture of black, brown, red, and wild rice.
- red winter wheat berries – I have the hardest time finding this in stores near me. So I’ve linked it in the recipe printable.
- orzo pasta – Delallo is my go-to brand for orzo pasta (not sponsored). It has the best shape in my opinion.
- bell peppers – I love a rainbow of color so I use red, orange, yellow and green.
- sweet corn – Thawed and drained of water if frozen. If using corn on the cob, cook it first before adding.
- red onion – Or substitute with a finely diced shallot.
- toasted sliced almonds – May substitute with sunflower seeds if allergic.
- zante currants – Can substitute with chopped raisins if you can’t find currants.
- parsley – Adds an additional pop of color.
Make The Dressing:

Start by grabbing a bowl, jar or whatever you’ve got; and add 1 tablespoon of thinly sliced basil, 1 teaspoon chopped fresh oregano and 1/2 teaspoon chopped fresh thyme, grate in a medium clove of garlic (about 3/4 of a teaspoon), 1-1/2 tablespoons of sugar (or honey) to sweeten the dressing a smidge. Then pour in 1/4 cup of champagne vinegar.

Next, whisk while pouring in 1/2 cup olive oil season with 1/2 teaspoon of kosher salt and 1/4 teaspoon coarsely ground black pepper and set aside.

Make The Salad:

First, into a very large bowl (you’ll need lots of room when it comes to mixing) add the 3 cups of cooked wild rice, 2 cups of the cooked red winter wheat berries and 2 cups of cook orzo. I used DeLallo brand because I think their orzo is the prettiest, all long and slender like.

NOTE: The dry measurements will be listed in the instructions. Just follow package directions for cooking.

Next add in a 1/2 cup of each color (red, orange, yellow and green) diced bell peppers, 1 cup sweet corn, 1/3 cup finely diced red onion, 1/2 cup pan-toasted sliced almonds, 1/3 cup currents. These taste similar to raisins and add the perfect touch of sweetness.

Lastly, throw in 1/4 cup chopped fresh parsley.

Then toss these ingredients together.

Next, pour in all of the champagne and herb vinaigrette…

Then toss one more time.

Finally it’s time to serve this salad!

For more salad inspiration, click here!

Enjoy! And if you give this Wild Rice Orzo Salad a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

J. Alexander’s Wild Rice and Orzo Salad

J. Alexander’s Wild Rice Orzo Salad made fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish.Yields 16 (1-cup) servings.

Prep Time: 1 hour

Total Time: 1 hour

FOR THE CHAMPAGNE VINAIGRETTE:

1 tablespoon thinly slice fresh basil leaves

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme

1 clove garlic, grated

1½ tablespoons sugar

1/4 cup champagne vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

FOR THE SALAD:

3 cups cooked wild rice blend, 1½ cups uncooked

2 cups cooked red winter wheat berries, about 1 cup uncooked

2 cups cooked orzo pasta, about 1 cup uncooked – I like DeLallo brand

1/2 cup finely diced red bell pepper

1/2 cup finely diced orange bell peppers

1/2 cup finely diced yellow bell pepper

1/2 cup finely diced green bell pepper

1 cup corn kernels, thawed if frozen

1/3 finely diced red onion

1/2 cup toasted sliced almonds

1/3 cup dried zante currants

1/4 cup chopped fresh parsley leaves

In a medium bowl add in the basil, oregano, thyme and garlic. Add in the sugar, pour in the champagne vinegar and whisk while drizzling in the olive oil. Season with salt and pepper and set off to the side.

In a large bowl, combine the cooked wild rice, wheat berries, orzo, peppers, corn, onion, almonds, currants and parsley. Toss to combine.

Pour in the champagne and herb vinaigrette, toss and either serve immediately or refrigerate until ready to serve.

To speed this up, cook the wild rice and wheat berries (separately) the day before. Before storing, measure each of the cooked grains so you know you have the right amounts. This will save you a lot of time when it comes to making the salad the day of.

Serving: 1cup, Calories: 216kcal, Carbohydrates: 30g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Sodium: 98mg, Potassium: 155mg, Fiber: 4g, Sugar: 5g, Vitamin A: 420IU, Vitamin C: 26mg, Calcium: 27mg, Iron: 1mg

Author: Laurie McNamara

Course: Salads, Side Dishes

Cuisine: American
This recipe was originally posted on April 22, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
June 18, 2024
Beef Barley Soup – Oh Sweet Basil
[ad_1]
Beef barley soup is a hearty and comforting soup full of tender beef, pearl barley, wild rice, mushrooms and savory umami flavor.

I didn’t even know that beef barley soup was a thing. I guess whenever I heard someone mention a barley soup I just went into a mindless state because barley didn’t sound delicious. But it’s the best soup I’ve had in years and that says a lot considering how much my family loves soup. Have you tried “The Soup“? Or maybe our roasted tomato basil soup? We love soups!

If you search for beef and barley soup recipes, you’ll find a lot of the same style of soup — carrots, celery, beef, barley, etc. We have changed things up for this. This is a little different, and more scrumptious imho, than anything you’ll find out there.

Why is This the Best Beef Barley Soup?

My friend and I decided that there are a few small things that are musts in a beef barley soup…
1. No carrots or celery. This isn’t stew and we don’t want it to look, smell or taste like stew. That’s a different recipe!
2. Use wild rice along with the barley. It adds a toothy, flavorful oomph that you will miss if you skip it. You can add as much or as little as you’d like.
3. WHOLE ROAST slowly cooked. We aren’t cutting this baby up, though if you were short on time you could certainly use stew meat and half the baking time. But a whole roast slowly cooked will bring out far more flavor and tenderness in the meat.
Ingredients for Beef Barley Soup

At first glance, this list may look long, but don’t worry! Most ingredients are pantry ingredients and everything combined creates a depth of flavor that is heavenly. Here is what you will need…
- Chuck Roast: you will cook this whole like you would a pot roast
- Olive Oil: helps brown the roast
- Salt and Pepper: adds flavor
- Red Wine Vinegar: helps deglaze the pan and adds acidity
- Water: helps deglaze
- Red Onion: adds flavor and caramelization
- Baby Bella Mushrooms: adds earthy flavor and chewiness
- Pearl Barley: you can find this right by the rice at the grocery store
- Wild Rice: adds an extra layer of flavor and different texture to the soup
- Au Jus Packet: adds bold savory flavor
- Onion Powder: adds flavor
- Garlic Powder: adds flavor
- Oregano: you can also use Italian seasoning if you don’t have oregano
- Balsamic Vinegar: adds a slight sweetness and more acidity
- Worcestershire: our favorite brand is Lea & Perrins
- Beef Broth: helps cook the barley and wild rice and creates the base of the soup
- Spinach: you can skip the spinach if you don’t want to add it
- Parmesan: optional, but I love the flavor it adds
This is just meant to be an overview of the ingredients needed for this recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.

How to Make Beef Barley Soup
1. Preheat the oven and prep the roast.
2. Brown the roast on all sides and set it aside.
3. Caramelize the onions.
4. Sauté the mushrooms then deglaze the pan.
5. Layer the rice, barley and seasonings then place the browned roast on top.
6. Add half the broth and the remaining ingredients and bake in the oven.
7. Check the soup every couple of hours to make sure there is enough liquid and add more as needed.
8. Once the roast is cooked, shred the beef, then add the rest of the broth.
9. Add spinach and parmesan if desired.
This is just a brief overview of the instructions for making this soup. All the details can be found in the recipe card down below.

Beef and Barley Soup FAQ

What Cut of Beef is the Best for Soup?

Obviously, the best is a chuck roast. It has great marbling which makes it ideal for tenderness. Chuck roasts are usually affordable and easy to find.

Can I Cook the Roast in a Slow Cooker?

Yes! I would still brown it first on the stove top then place it in a slow cooker on low for 8 hours. It won’t have the same flavor as a roasted beef though.

Do You Cook Barley Before Adding It to Soup?

No, the barley can go in uncooked. Barley takes a long time to cook but since we are cooking in this in the over for several hours, it will cook just fine.

How to Thicken Soup

You really have complete control of the thickness of this soup. The amount of broth or water you add will determine the thickness. However, if you get to a point where the soup has gotten too thin, combine 3 tablespoons of cornstarch with 1 tablespoon of water and slowly whisk it into the soup until it reaches your desired thickness.

How to Make in a Slow Cooker or Instant Pot

Slow Cooker – follow all the instructions as written. When you get to step 5, add the rice to the slow cooker and then follow the rest of the instructions adding everything to the slow cooker. Then cook on low for 4-6 hours. Add the spinach about 5 minutes before serving and top with parmesan cheese if desired.
Instant Pot – set the IP to sauté and brown the roast on all sides for 3-4 minutes with oil. Then pressure cook on high for 60-80 minutes based on roast 3-5 lbs. When the roast is done, shred it and add the rest of the ingredients. Turn the IP back to sauté and sauté the onions and then mushrooms. Then add the remaining ingredients and and set the IP to high pressure for 15-18 min. Allow a natural release. Remove the lid and add the spinach if desired and add the lid for a few minutes. Then top with the cheese.

Make Ahead and Storage Tips

If you make ahead and freeze it, add the barley and rice on the day you’re eating it or they will absorb all of the liquids.

Whip up a big pot of this hearty beef barley soup and make a side of buttermilk biscuits, and you’ll be the happiest person on earth! It’s so nourishing, savory and comforting! It’s guaranteed to be a new favorite in your house!

More Delicious Soup Recipes:
Cook ModePrevent your screen from going dark

Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper.

4 lbs Chuck Roast, Salt and Pepper

In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices.

3 Tablespoons Olive Oil

Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes.

1 Red Onion, Salt and Pepper

Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat.

4 oz Baby Bella Mushrooms, 1/4 Cup Red Wine Vinegar, Water

Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef.

1 1/2 Cups Wild Rice, 1 Cup Pearl Barley, 1 Packet Au Jus, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 teaspoons Oregano

Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven.

1 Tablespoon Balsamic Vinegar, 1 teaspoon Worcestershire, 16 Cups Beef Broth

Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it’s not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness.

16 Cups Beef Broth, Water

Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed.

Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese.

Spinach, Parmesan

Serving: 1.5cupsCalories: 699kcalCarbohydrates: 45gProtein: 57gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 156mgSodium: 1987mgPotassium: 1318mgFiber: 6gSugar: 2gVitamin A: 50IUVitamin C: 1mgCalcium: 98mgIron: 7mg

Author: Sweet Basil

Course: 50 of the Best Easy Soup Recipes for Families
Recommended Products
[ad_2]

Sweet Basil

Source link
January 2, 2024
Turkey Mushroom Wild Rice Soup – Simply Scratch
[ad_1]
Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice. This recipe yields 6 (1½-cup) servings.

I think I love leftovers just as much as the meal itself.

And one of the best ways to use leftover turkey is in soup. Turkey mushroom and wild rice to be exact. This creamy soup is pretty simple and yields flavorful results. The tender veggies and turkey along with the nuttiness of wild rice is incredibly cozy and comforting.

Click Here to find more inspiration for using leftover turkey!

To Make This Turkey Mushroom Wild Rice Soup You Will Need:
- unsalted butter – Lends fat for the vegetables to cook and adds flavor.
- cremini mushrooms – Or substitute with button mushrooms.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- carrots – Adds color and subtle sweetness.
- celery – Lends earthy flavor and delicious texture.
- garlic – Adds distinct punchy flavor.
- Trader Joe’s Umami Seasoning (optional) – This seasoning blend contains salt, onion, mustard seed, porcini and button mushroom powder, red pepper flakes, black pepper and thyme.
- rubbed sage – Gives a distant earthy, slightly minty and musky flavor.
- thyme (dried) – Lends an earthy, slightly minty and lemony flavor.
- rosemary (dried) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
- bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
- unbleached all-purpose flour – Used to help thicken the soup.
- turkey stock – Use homemade or quality store-bought stock.
- water – Lends extra liquid for cooking the wild rice.
- wild rice – Make sure to buy actual wild rice and not “wild rice blend”.
- heavy cream – Helps thicken the soup.
- leftover cooked turkey – You can use finely shredded or chopped.
First things first, prep your veggies (and measure out all ingredients).

For the veggies you’re going to need 8 ounces sliced mushrooms (either button or cremini), 1 cup diced yellow onion, 3/4 cup diced carrots, 3/4 cup diced celery, 2 cloves minced garlic.

To save some time, I use pre-sliced (cremini) mushrooms and just give them a good rinse and pat dry.

You’re going to need 1 cup wild rice. Not to be confused with “wild rice blend” which is more of a blend of different types of rice with wild rice mixed in.

What Is Wild Rice?

Technically wild rice isn’t rice at all. It’s actually the grain of semi-aquatic grass that grows primarily in the Great Lakes region. It has a tough outer shell, that when cooked, it will soften and split open. Once cooked, wild rice should have a nutty earthy flavor with a slight chew to it.

In a 6 to 7-quart dutchoven, melt 4 tablespoons of butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt.

Stir and coat in the butter. Cover and cook.

Stir occasionally to avoid sticking and cook for 8 to 10 minutes or until tender.

Next, measure and add in 1 teaspoon Trader Joe’s Umami Seasoning (this is optional) and 1/2 teaspoon each rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.

Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.

While stirring, pour in 6 cups of turkey stock and 2 cups water.

Add in the bay leaf and 1 cup wild rice.

Stir and bring to a boil. Reduce to simmer and cook 45 to 50 minutes or until rice spits open and is tender.

Once the rice is tender, add in 2 cups leftover cooked turkey.

Stir and pour in heavy cream.

Note: If the soup seems too thick, add more turkey stock as needed.

And season with salt and pepper to taste. Heat the soup thoroughly before serving.

Don’t forget to remove the bay leaf.

Ladle soup into bowls and serve topped with a little more of Trader Joe’s umami seasoning, freshly ground black pepper and some snipped chives. And along side a loaf of warm, crusty bread.

How To Store Turkey Mushroom Wild Rice Soup:

Allow the soup to cool and transfer to a container or large bowl with a tight fitting lid. Store in the refrigerator for up to 4 days.

Can You Freeze Turkey Mushroom Wild Rice Soup?

Yes! Once the soup is cool, transfer to a freezer safe container (or containers) and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove top or microwave.

Enjoy! And if you give this Turkey Mushroom Wild Rice Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Turkey Mushroom Wild Rice Soup

Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice.This recipe yields 6 (1½-cup) servings.

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

4 tablespoons unsalted butter

1 cup celery, diced

1 cup carrot, diced

1 medium yellow onion , diced

2 large cloves garlic, minced

kosher salt

1 teaspoon Trader Joe’s Umami Seasoing

1/2 teaspoon dried rosemary

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/4 cup unbleached all-purpose flour

6 cups turkey stock

2 cups water

1 cup wild rice, NOT wild rice blend.

1 bay leaf

2 cups shredded leftover cooked turkey, more or less to preference

1 cup heavy cream

In a 6 to 7-quart dutch oven, melt butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt. Stir and coat in the butter. Cover and cook, stirring occasionally (to avoid sticking) for 8 to 10 minutes or until tender.

Next, measure and add in the Trader Joe’s Umami Seasoning (if using), rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.

Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.

While stirring, pour in 6 cups of turkey stock and 2 cups water. Add in the bay leaf and wild rice. Stir and bring to a boil. Reduce to simmer and cook covered with the lid askew for 45 to 50 minutes or until rice spits open and is tender.

Once the rice is tender, add in leftover cooked turkey and heavy cream.Note: If the soup seems too thick, add more turkey stock as needed.

Season with salt and pepper to taste. Heat the soup thoroughly before removing the bay leaf and serving.

See post for storing and freezing this recipe.

Serving: 1.5cups, Calories: 476kcal, Carbohydrates: 39g, Protein: 23g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 103mg, Sodium: 440mg, Potassium: 672mg, Fiber: 3g, Sugar: 8g, Vitamin A: 4502IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 2mg

Author: Laurie McNamara

Course: Soup

Cuisine: American
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
November 22, 2023