This recipe originates from Rick Rogers at Bon Appetit Magazine, November 2007. It is a great way to re-purpose leftover Turkey from the holidays. It also provides a great excuse to cook turkey at a time other than the holidays.
Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.
Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.
Divide soup among bowls, sprinkle with parsley, and serve.
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 8 | ||
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Calories: 612 | ||
Calories from Fat: 339 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.7g | 50 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 110.8mg | 34 % | |
Sodium 757.9mg | 26 % | |
Potassium 933.6mg | 25 % | |
Total Carbohydrate 41.1g | 12 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 38g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 612
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