Quick Turkey and Rice Soup
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
- 3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
- 1 medium parsnip, cut into 1/4-inch dice
- Coarse salt and freshly ground pepper
- 4 1/2 cups Turkey Stock
- 1 1/2 cups shredded cooked turkey
- 1 cup cooked rice
- This recipe is gluten-free
- Produce
- Celery root (3 ounces)
- Leek, medium (1)
- Parsnip, medium (1)
- Meat
- Turkey, cooked (1 1/2 cups)
- Turkey stock (4 1/2 cups)
- Cooking & Baking
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Rice, cooked (1 cup)
- Dairy
- Butter, unsalted (1 1/2 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
3 people saved this recipe.
