Recipe by Linda B
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.
Top Review by Cindy Lynn
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.
- 14.79 ml olive oil
- 149.68 g ground turkey
- 78.07 ml chopped green pepper
- 118.29 ml chopped onion
- 3 clove minced garlic (or more to taste)
- 4.92 ml butter or 4.92 ml margarine
- 59.14 ml uncooked brown rice (long-cooking)
- 118.29 ml chicken broth
- 1.23 ml paprika
- 4.92 ml salt
- 1 bay leaf
- 14.79 ml balsamic vinegar
- 14.79 ml fresh sage, chopped
- 4.92 ml fresh basil, chopped
- 177.44 ml dry white wine
- 1 medium zucchini, pared,chopped into large chunks (about 3/4 cup)
- 236.59 ml chopped fresh roma tomato
- 177.44 ml monterey jack cheese, grated
- 118.29 ml parmesan cheese or 118.29 ml romano cheese, freshly grated
- 118.29 ml whipping cream
Directions See How It's Made
- 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.