Tag: wild rice

Soups and Stews

Turkey & Wild Rice Soup — Trader Joe’s Style

cathysmahaLeave a comment

What’s better on a cold night that soup! This Turkey & Wild Rice Soup is very good and easy to make. I must admit, I didn’t use all Trader Joe’s ingredients, but the Holiday Vegetable Hash is such an easy, wonderful addition. If you have a TJ’s near you, I’d highly recommend it!

Turkey & Wild Rice Soup — Trader Joe’s Style

INGREDIENTS:
  • 2 tablespoons TJ’s Olive Oil
  • 1 package TJ’s Holiday Vegetable Hash (seasonal)
  • TJ’s Sea Salt & Pepper
  • 1 package TJ’s Sliced Cremini Mushrooms
  • 2 packages TJ’s Turkey Stock (seasonal) OR Chicken Stock (2 boxes)
  • 1 cup TJ’s Wild Rice (I have also used their Harvest Blend)
  • 2 cups cooked leftover TJ’s Turkey (or Chicken)
DIRECTIONS:
  1. Heat a large pot over medium heat, add 2 tablespoons olive oil.
  2. When oil is hot, add hash and a generous pinch of salt. Sauté until onions are translucent, 3-5 minutes.
  3. Add mushrooms and sauté another 5 minutes.
  4. Add stock and rice to pot and bring to a simmer. Cover and simmer 30 minutes, stirring halfway through.
  5. Remove lid, add turkey and continue to simmer another 15-20 minutes, until rice is cooked through.
  6. Season to taste with sea salt & pepper. Ladle soup into large bowls and enjoy! 

Recipe from Trader Joe’s

Family Favorites · Holidays · Soups and Stews

Chicken and Wild Rice Soup

cathysmahaLeave a comment

Cold winter days and soup are the perfect pair.  I have such fond memories of Chicken and Wild Rice Soup from Panera and also from the little luncheonette at my work. With temperatures near and below zero this week, I was craving this savory gem especially after all of the sweets from the holidays.  It didn’t disappoint!

CHICKEN AND WILD RICE SOUP

2 tablespoons butter
2 tablespoons onion, minced
1/4 cup flour
4 cups chicken broth
2 cups cooked wild rice
1 cup diced, cooked chicken
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry white wine (or dry sherry)
minced parsley or chives

  • Melt butter in 6 quart kettle and sauté onion until tender. Blend in flour, gradually add broth and continue stirring.
  • Cook, until mixture thickens slightly. Stir in rice, chicken and salt. Simmer about 5 minutes.
  • Blend in half and half and wine. Heat to serving temperature. Garnish with minced parsley or chives.