dinner
leeks
mushrooms
rice
turkey
soups
pilaf
kid-friendly
healthy recipes
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Turkey Soup with Mushrooms, Sherry and Rice Pilaf

Turkey Soup with Mushrooms, Sherry and Rice Pilaf

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…

How to Make Chile Verde Tacos de Picadillo | Rachael Ray

Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…

José Andrés Makes a Fridge-Hunting Tuna Salad

Bob Harper Needed a Letter of Recommendation for His New NYC Hom…

Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…

Ingredients

  • 6 tablespoons butter, divided
  • 1/2 cup orzo
  • 1 cup long grain rice
  • 2 quarts chicken stock or broth, divided
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 to 1 1/2 pounds button or cremini mushrooms, sliced
  • 4 cloves garlic, very thinly sliced
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • Salt and pepper
  • 1/2 cup dry sherry or Marsala
  • 1 large or 2 medium leeks, halved and thinly sliced
  • 2 carrots, peeled and chopped into 1/4-inch dice
  • 1 onion, chopped into 1/4-inch dice
  • 2 ribs celery, chopped
  • 1 large bay leaf
  • 1 vine ripe tomatoes, finely chopped
  • 1 pound roast turkey or chicken, diced
  • Baguette, to pass at table

Yield

Serves: 4

Preparation

 

 

Heat 2 tablespoons butter in a medium pot over medium heat until it foams. Add orzo and toast until deeply golden in color. Add rice and stir 1 minute then add in 2 1/2 cups stock or broth. Cover and simmer over low heat for 18 minutes, fluff with a fork and add parsley. Reserve.

 

 

Heat a soup pot over medium to medium-high heat with EVOO, 2 turns of the pan, and melt in remaining 4 tablespoons butter. Add mushrooms and cook to deep brown, 15 minutes. Add garlic, thyme, rosemary, salt and pepper, and stir a minute or 2. Add in sherry and reduce 1-2 minutes; add in leeks, carrots, onions, celery and bay. Cover and sweat 5 minutes then add tomatoes and stir. Add remaining stock and turkey or chicken; let simmer to combine flavors.

 

 

To serve, add rice to soup bowls and top with soup. Serve with warm bread and butter alongside.