Creamy Turkey & Wild Rice Bisque
A comforting and classic autumnal soup that eats like a entrée, perfect for cold days. Full of aromatic vegetables, lean turkey and a deep and creamy broth, featuring our Gold Label Turkey Base and Master's Touch® Cream Soup Base.
Ingreadient
- 2 T. Butter, unsalted
- 1 c. Carrots, peeled, diced, small
- 1 c. Celery, hearts, diced, small
- 1 c. Onions, Spanish, diced, small
- 1/2 T. Spice, poultry
- 1.5 qts. Cream, Heavy
- 1/4 C. Gold Label Turkey Base
- 1 tsp. Spice, black pepper, ground
- 1 tsp. Spice, garlic, granulated
- 3 qts. Water, cool
- 28 oz. Master's Touch® Cream Soup Base
- 2 c. Turkey breast, cooked, diced, medium
- 3 c. Rice, wild, cooked
- 1/4 C. Chives, fresh, minced (sub scallions)
Direction
- Preheat a large stock pot or rondo for 2-3 minutes over medium-high heat
- Melt butter. Add carrots, celery, and onions. Sauté until the onions are translucent.
- Lower heat to medium-low heat and add spices, cream and turkey base. Simmer and allow spices to infuse into cream.
- Don’t let boil or reduce.
- While the cream mixture is simmering, use a separate stainless-steel bowl and mix with a whisk the Cream Soup Base and cool water into a slurry. Incorporate mix fully until smooth.
- Slowly add the slurry into simmering cream without stopping until the mixture is fully incorporated.
- Add the remaining ingredients, stirring to incorporate evenly in soup.
- Increase the heat to medium and bring to a boil stirring to warm inclusions and prevent sticking or scorching
