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Turkey, Mushroom, and Wild Rice Soup

28 Dec

This recipe is the best way to use leftover turkey from Christmas or Thanksgiving; my family requests this after every holiday now. No more dry and flavourless turkey casseroles, or stringy turkey stir fries in this house!


Leftover Turkey, Mushroom, and Wild Rice Soup
  1. 2-3 cups diced cooked turkey
  2. 6 cups chicken stock/broth
  3. 1 tsp. dried thyme or 2 tsp. fresh thyme leaves
  4. 1 onion, diced small
  5. 1/2 cup diced celery
  6. 2 Tbsp butter, divided
  7. salt and pepper to taste
  8. 16 oz. mixed fresh mushrooms, sliced **
  9. 2 cups water
  10. 1 Tbsp Better Than Bouillon Mushroom Base (optional but recommended)
  11. 1 Tbsp soy sauce (or more if you do not have the mushroom base)
  12. 3 Tbsp flour
  13. 1 cup cooked wild rice or wild/brown rice mix
  14. 1 cup heavy cream
  1. Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 Tbsp butter in small frying pan and saute onion and celery 3-5 minutes. Add to soup pot with water, mushroom base, and soy sauce and simmer 15 minutes.
  2. While soup simmers, saute mushrooms about 5 minutes in 1/2 Tbsp of butter. Add mushrooms to soup and simmer 15-20 minutes more.
  3. In same pan that mushrooms and veggies were cooked in, melt remaining 1 Tbsp butter. Whisk in flour and cook 2 minutes. One cup at a time, wisk 2 cups of soup liquid into the flour mixture and heat until mixture starts to thicken. Pour thickened mixture back into soup pot and stir to distribute.
  4. Taste for seasoning, add salt and pepper to taste. If mixture seems too thin, cook down for a few minutes. When soup has reached desired thickness, add wild rice and cook 2-3 minutes. Add cream, stir in and heat thoroughly but do not boil. Serve hot.
  1. ** Use whatever mushrooms suit your fancy. I recommend bella and shitakes. I avoid the white mushroom types because they don't impart as much flavour. Do NOT use dried mushrooms.

White Chicken Chili

28 Nov

I’m not a slow cooker evangelical. I think slow cooking is great…sometimes. It’s great if you have planned ahead, it’s great if you get everything started on time and can get back to your slow cooker at the right time, it’s great if you’re cooking cheap meat and don’t want it to turn out dry. BUT I find that slow-cooking often dulls the flavours of foods and even worse; sometimes I get a distinctive “slow-cooker taste” to the foods I cook in it. Nowadays a lot of slow cooker recipes require quiet a bit of pre-prep, and some slow cooker recipes are done in just a few hours: how is that supposed to be convenient if I work an eight-hour day?

So here is a slow cooker recipe I LOVE. No soaking the beans or browning the meat ahead of time; just dump it all in the slow cooker and walk away. The spices are added after it cooks all day, so the flavours are fresh. This is how all slow cooking should be.

White Chicken Chili
  1. 1 lb boneless skinless chicken breast, cubed
  2. 1 cup dry Great Northern beans, rinsed
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 tsp oregano
  6. 1/2 tsp salt
  7. 1 can condensed cream of chicken soup
  8. 5 cups water or broth
  9. 1 tsp cumin
  10. 1/4 tsp hot pepper sauce (optional)
  11. 1 can chopped green chiles
  12. sour cream and avocado for garnish
  1. In slow cooker; combine chicken, beans, onion, garlic, oregano, salt, soup and water. Give everything a good stir. Cover and cook on low for 9-10 hours.
  2. Just before serving stir in cumin, hot pepper sauce, and chiles.