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Leftover turkey perfect for simple, satisfying soups

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Turkey soup with wild rice and mushrooms.

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Turkey soup with wild rice and mushrooms. Photo Store

This is my last Recipe Swap column before Christmas. I will be taking two weeks off -- probably to cook even more! As a seasonal offering, I thought I'd share some soups I've made using leftover turkey. (Guilty secret: I like leftover turkey better than the original roasted bird, especially in soups and in sandwiches with mayo and cranberry sauce.)

We have a number of requests this week. Marjorie Fehr is looking for a recipe for Texas pecan pie, Judy Shkolny is hoping for a recipe for On the Run cookies -- a healthy cookie you can eat for breakfast -- and Darlene Delavau is looking for a warm gingerbread cake like the one served at the now-closed Tea Cozy. And in the ongoing Recipe Swap search for the ultimate cinnamon bun, Nora Feldman is hoping for a really soft, gooey version of the breakfast favourite.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Turkey Soup with Mushrooms and Wild Rice

15 ml (1 tbsp) olive oil

2 leeks, cleaned and chopped, white and light green parts only

2 cloves garlic, minced

500 ml (2 cups) mushrooms, button or a mix of varieties, chopped

125 ml (1/2 cup) wild rice

5 ml (1 tsp) dried thyme

1.5-2 l (6-8 cups) homemade turkey broth or sodium-reduced chicken stock

30 ml (2 tbsp) sherry, or more, to taste

250-500 ml (1-2 cups) cooked turkey, chopped

Salt and pepper, to taste

 

In a large pot, heat olive oil and sauté leeks over medium heat about 3-5 minutes or until softened. Add garlic and mushrooms and cook about 8-10 minutes more, stirring occasionally. Add wild rice, thyme and stock. Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes or until wild rice is tender. Add sherry and turkey and heat through and let flavours blend, about 10 minutes. Makes 4 servings.

 

Tester's notes: The mild flavour of leeks pairs well with the mushrooms and rice, but you can substitute a medium onion. If you don't have leftover turkey around, you can use an ever-reliable supermarket rotisserie chicken. Cooking time for the rice can vary: Fresh rice cooks more quickly than rice that's been sitting around the pantry, for example.

By the time my rice had cooked, I found the broth had reduced a bit and was too salty. I adjusted with a little water.

 

Turkey and White Bean Soup with Green Chilies

15 ml (1 tbsp) olive oil

1 medium onion, diced

2 cloves garlic, minced

1 x 127-ml (4-oz) can chopped green chilies

10 ml (2 tsp) ground cumin

5 ml (1 tsp) dried oregano

2 x 398 ml (14.5-oz) cans white beans, drained and rinsed

1.5-2 l (6-8 cups) homemade turkey broth or sodium-reduced chicken broth

500 ml (2 cups) cooked turkey, chopped

Salt and pepper, to taste

 

In large pot, heat olive oil and sauté onion over medium heat until soft and translucent, about 5 minutes. Add garlic, chilies (do not drain), cumin and oregano and stir until fragrant, about 1 minute. Add beans and broth, bring to a boil, then reduce heat and simmer for 10-15 minutes. Add turkey and heat through and let flavours blend, about 5 more minutes. Makes 4 servings.

 

Tester's notes: This quick, easy soup draws on the flavours of a white-bean chili. (You can use navy beans or white kidney beans.) You can continue the theme by garnishing with sour cream, grated sharp cheese and chopped avocados.

Republished from the Winnipeg Free Press print edition December 11, 2013 C5

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Updated on Wednesday, December 11, 2013 at 9:27 AM CST: adds photo

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