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Cook1 hr 15 mins
Delicious, thick, hearty baked soup scaled for a small family (but will double easily for larger families). Serve with crusty bread and a salad for a complete meal.
- 1 tablespoon olive oil
- 1⁄3 lb ground turkey
- 1⁄3 cup chopped green pepper
- 1⁄2 cup chopped onion
- 3 cloves minced garlic (or more to taste)
- 1 teaspoon butter or 1 teaspoon margarine
- 1⁄4 cup uncooked brown rice (long-cooking)
- 1⁄2 cup chicken broth
- 1⁄4 teaspoon paprika
- 1 teaspoon salt
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh basil, chopped
- 3⁄4 cup dry white wine
- 1⁄2 medium zucchini, pared,chopped into large chunks (about 3/4 cup)
- 1 cup chopped fresh roma tomato
- 3⁄4 cup monterey jack cheese, grated
- 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese, freshly grated
- 1⁄2 cup whipping cream
- Heat olive oil in skillet; add turkey, stirring to break up meat; add onion, green pepper, and garlic; cook, stirring, until turkey starts to brown but is not fully cooked; then place turkey mixture into 2 quart baking dish generously greased with butter.
- In same skillet melt 1 t butter, add brown rice, cook stirring until very hot but not browned; then add chicken broth; cook stirring l minute and add to turkey mixture.
- Add rest of ingredients except cheeses and cream; mix well; cover and bake@375 degrees F for 1 hour.
- Remove from oven and lower temperature to 325 degrees F; stir in cheeses and cream; leave uncovered and bake 10-15 minutes more, but do not allow soup to boil.
I expected this to be nice and creamy, but instead, the cheeses seemed to be almost curdled. The flavor was much better than appearances would have led us to believe, but some of my family members (the picky eating daughters) wouldn't even give this a fair shot. I think there may have been too much liquid left when it was time to add the cheeses and that otherwise, it might have turned out creamier as I expected.