Friday, Oct 21, 2016
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Turkey and Wild Rice Soup

3 cups water

2 tablespoons butter or olive oil, divided

1/2 teaspoon salt

1 cup wild and white rice blend

1 cup chopped leak (white part only)

2 cups cubed fresh butternut squash (peeled and seeds removed, flesh cut in 1/2-inch cubes)

2 cups shredded leftover turkey meat

3 slices bacon, cooked and diced

1 teaspoon minced fresh sage

4 cups chicken broth

Salt and pepper to taste

In a large pot, bring 3 cups water, 1 tablespoon butter or olive oil, and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer 40 to 45 minutes, until rice is cooked.

Meanwhile, heat remaining butter or oil in a large skillet. Add leeks and saute for 2 minutes; turn heat to low and add squash. Cover and cook 10 to 15 minutes, just until squash is soft.

Add leeks, squash, turkey, bacon, and fresh sage to cooked rice. Add broth and bring to a boil; season with salt and pepper, and serve.

Yield: 4 servings

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