2 onions, chopped
1 lb mushrooms, sliced
6 c water
1 qt chicken soup stock
1 recipe long grain and wild rice (or 2 6-oz pkgs long grain and wild rice mix)
4 c leftover turkey, chopped
1 pt heavy cream
In a soup pot, saute onion and mushrooms in 4 T butter until onion is tender. Add water, stock, and rice (without the liquid), or rice mix with seasoning packets; bring to a boil. Reduce heat and simmer for 45 minutes to an hour or until rice is tender. Stir in turkey and cream and heat through. Garnish with parsley, if desired. Makes 12 servings, and freezes great!
When I make this recipe, I get my leftover turkey and my quart of chicken soup stock by cooking a turkey carcass after having a roast turkey dinner. Trim the meat off the roast turkey, cutting up the scraps. Put the carcass in a stock pot, cover with water, and simmer all day until the bones are clean. Strain the bones out of the stock and refrigerate the stock with the turkey in quart jars. The fat will rise to the top and seal the jars. Leave 1-1/2 inches of head space if you are going to freeze the turkey stock. Use a quart or two of turkey stock in this recipe to replace the turkey and chicken soup stock called for, depending on how thick with meat your turkey stock is.
Gluten restrictions: Most long grain and wild rice mixes contain hidden gluten as modified food starch. The Near East brand is gluten-free.
MSG restrictions: All long grain and wild rice mixes contain hidden MSG in the form of autolyzed yeast extract. Use the homemade long grain and wild rice recipe.
