turkey soup with mushroom and sage

i love fall for many reasons, and one of them is because i love soup. tonight, it turkey soup with rice, mushroom & sage.

adapted from the cookbook “soup” which i cannot find any reference of online.

makes 5-6 servings

  • 4 tablespoons butter
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 25 sage leaves, finely chopped
  • 4 tablespoons butter
  • 5 cups chicken stock
  • 2/3 cup uncooked brown rice
  • 3/4 lb ground turkey
  • 3 cups mushrooms, chopped
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup pinto beans
  • 1 1/2 cup chopped spinach
  • parmesan cheese, as garnish
  • sage leaves, as garnish

in a dutch oven, melt 3 tablespoons butter and saute onion, celery stalks, and sage leaves. add in flour and stir until onions are well cooked. add in chicken stock, one cup at a time, stirring to make sure everything is well mixed. bring to a boil. add in uncooked brown rice. partially cover and cook the rice for 30 minutes, stirring occasionally.

meanwhile, cook ground turkey in a medium sized pan. set aside. melt remaining butter in pan and cook mushrooms. set aside. after rice is cooked in main pot, add in the turkey meat and mushrooms. pour heavy cream and season with salt and pepper to taste. finally, add in pinto beans and spinach. turn down heat and let the soup simmer for 10 min. serve with parmesan cheese on top, and a little extra sage if you’ve got it.

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