Look at that — It’s going to be incredibly cold this week in every eastern part of the country that isn’t Florida. Why not make some soup to make your hunkering down that much more pleasant? Here I give you one of my never-fail recipes for soup.
If you came to our house the week after Thanksgiving, you’d find this simmering on the stove, because I always make it to use up some turkey leftovers and broth. It’s filling and delicious — and if you’re using leftovers and homemade broth, it’s pretty darn cheap.
NOTE: the original recipe (below) serves four. I usually triple it.
ANOTHER NOTE: my people are not mushroom people, except for one child who I’ve sufficient corrupted to join me on the pro-mushroom side of things. So I either chop them really small (the kids still notice, but they eat them) or leave them out.
AN ADDITIONAL NOTE: If you’d rather steer clear of the rice mix due to price or ingredients, just substitute a raw wild rice mixture and adjust the cooking time to make sure the rice cooks through. I usually just use the mix — we almost always eat plain brown rice otherwise so I justify it that way.
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1/4 cup chopped shallots
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 pkg wild rice mix (I usually use Uncle Ben’s)
- 3 cups shredded cooked chicken or turkey
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley