Creamy Baked Turkey With Brown Rice Soup

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.

• Ready In: 1 hr 35 mins
• Yields: 4 cups

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Add rest of ingredients except cheeses and cream; mix well; cover and bake@375 degrees F for 1 hour.
4. 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.