Recent Recipes

Overnight Baked Berry Banana French Toast

Vegan Peanut Butter Eggs

Apricot and Almond Pasta Salad

Crunchy Chicken or Chickpea Salad

Mango Slaw

Classic Wild Rice Soup with Turkey

Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.

1/2 cup Spanish onion, finely chopped

4 tablespoons (1/2 stick) butter

1/4 cup flour

4 cups chicken stock

2 cups cooked wild rice, medium grain

1/2 cup carrots, grated

1 cup cooked turkey, shredded or chopped

1/4 cup almonds, slivered

1/2 teaspoon salt

1 cup milk or half and half

  1. In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
  2. Add flour and stir, then gradually whisk in stock to prevent lumps.
  3. Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
  4. Add milk or half and half and heat through.

Yield: 6 servings