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Cream of Turkey Wild Rice & Spinach Soup
WILDFLOUR'S COTTAGE KITCHEN19Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter
- 2 Tbsp. olive oil
- 1 onion (large, chopped)
- 2 stalks celery (sliced,, 3 if small)
- 12 oz. baby carrots (sliced into 4ths, 5ths for the larger ones)
- 4 cloves garlic (finely minced,, can sub 1 tsp. garlic powder)
- 1/2 cup flour
- 6 cups bone broth (homemade turkey, *can sub chicken broth)
- 1 Tbsp. Better Than Bouillon Chicken Base
- 1/2 tsp. dried thyme
- 1/2 tsp. coarse ground black pepper
- 1 bay leaf (large)
- 4 oz. cream cheese
- 2 cups heavy cream (can sub half and half / regular or low-fat)
- 1 1/2 lb. cooked turkey (cut up leftover, or chicken,, about 3 cups)
- 6 oz. wild rice (long grain &, cooked according to box directions, regular, not instant)
- 10 oz. frozen chopped spinach (thawed and squeezed dry)
- 9/16 cup asiago cheese (very finely grated, + more for garnish of desired)
- 1/2 tsp. salt
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