Prep 30 mins
Cook 38 mins
For turkey left-overs.
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 carrot, chopped
- 1⁄2 red bell pepper, chopped
- 8 ounces mushrooms, sliced
- 2 -3 garlic cloves, minced
- 1⁄2 cup uncooked long-grain white rice
- 8 cups turkey broth (or broth) or 8 cups chicken stock (or broth)
- 1 teaspoon salt
- 1⁄2-3⁄4 teaspoon poultry seasoning
- 1⁄2 teaspoon dried marjoram
- fresh ground black pepper
- 2 -3 cups cubed cooked turkey
- Warm the oil in a large soup pot over medium heat.
- Add in the onion, celery, carrot, and bell pepper; stir/saute 3 minutes.
- Add in the mushrooms and garlic; stir/saute about 5 minutes or until vegetables are tender.
- Stir in rice; add in stock, salt, poultry seasoning, marjoram, and pepper; bring to a boil.
- Lower heat to medium-low, cover, and simmer for about 20 minutes or until the rice is tender.
- Add in turkey; simmer, uncovered, for about 10 minutes or until flavors are blended.
This soup is good, and just what I was looking for. I needed a big pot of soup to take to a luncheon, and made this recipe but left out the mushrooms since I did not have any on hand. Thanks for posting this good recipe!