TURKEY, CORN, AND MUSHROOM CHOWDER

TURKEY, CORN, AND MUSHROOM CHOWDER image

Yield 8 Servings

Number Of Ingredients 13

3/4 cup dry wild rice (I use Trader Joe's already par-cooked wild rice and just add it straight from the package into the soup)
1 tablespoon vegetable oil
12 ounces crimini mushrooms, sliced
1/4 cup best quality European butter
2 carrots, diced
4 stalks of celery, diced
1/2 cup shallots, chopped
1/3 cup all-purpose flour
10 cups turkey stock (or ten cups chicken stock plus four packets of Savory Choice Liquid Turkey Broth)
1 teaspoon dried crushed rosemary
2-4 cups chopped cooked turkey
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream

Steps:

Prepare the wild rice (or get par-cooked rice ready). Heat oil in heavy large pot over medium heat. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cook until vegetables begin to soften, about 8 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in turkey stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, and simmer 15 minutes. Add rice, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. Sprinkle with parsley and serve.

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