Heirloom soup to add to your recipes for using that yummy turkey from Thanksgiving or Christmas dinner.
Soak mushrooms in very hot water to soak 20-30 min. Meanwhile, heat oil in dutch oven and add onions, carrots & celery; sweat 10-12 minutes, until ender. Stir in garlic, bay leaves & thyme, sauteing a few minutes longer. Remove mushrooms from liquid, squeeze dry, and chop. Strain remaining liquid through coffee filter. Add wild rice, mushroom, strained liquid and broth to dutch oven.
Bring to boil, cover and reduce heat & simmer for about 40-60 minutes, stirring occasionally, until rice is tender.
Add poultry and simmer for 10-15 minutes. Season with salt and pepper to taste.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 8|
|Calories from Fat: 85 (27%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 91mg||28 %|
|Sodium 136.4mg||5 %|
|Potassium 676mg||18 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18.2g|
|Protein 34.3g||49 %|
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Calories per serving: 310
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