Asian Turkey Soup
Prep: 20 minutes
Cook: 40 minutes
Makes: 8 servings (about 1-1/2 cups each)
Ingredients
10 cups Swanson Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
1-1/2 cups frozen small whole onions
3/4 cup uncooked basmati rice
2 tablespoons extra virgin olive oil
2 cups diced butternut squash
1-1/2 cups shredded cooked turkey
2 cups cremini mushrooms stems trimmed, cut in half and thinly sliced (about 6 ounces)
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce
Method
1. Stir 8 cups broth, the onions and rice in a 6-quart saucepot and heat over medium high heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender, stirring occasionally.
2. Heat the oil in a 12-inch skillet over medium heat. Add the squash and cook for 5 minutes or until lightly browned, stirring occasionally. Stir in the turkey, mushrooms, 1 tablespoon cilantro and the black pepper and cook until the vegetables are tender, stirring occasionally. Add the remaining broth, stirring to scrape up the browned bits from the bottom of the skillet.
3. Add the vegetable mixture to the saucepot and cook until the mixture is hot and bubbling. Stir in the soy sauce and remaining cilantro before serving. Garnish with additional cilantro, if desired.
Courtesy of Chef Ryan Scott
