Turkey Soup with Wild Rice and Butternut Squash, December 2019

2 T. oil
½ c. onion, diced
½ c. celery, sliced
¼ c. butternut squash, cut into 1 inch cubes
¼ c. mushrooms, sliced (optional)
½ c. wild rice, rinsed
¼ lb. turkey, cooked and shredded
1 T. + 2 tsp. Umami Mushroom NOBULL Scratch Starter Concentrate
1 T. + 2 tsp. Original NOBULL Scratch Starter Concentrate
8 c. water

In a large pot, sweat onion, celery, and butternut squash in oil until onions are translucent. Add mushrooms (optional) and cook until slightly softened. Add wild rice and stir to combine. Add water and Umami Mushroom NOBULL. Bring all to a boil, cover and reduce to a simmer. Cook until rice is tender and opens up. Stir in turkey and Original NOBULL. Season to taste, adding additional NOBULL (either variety) if desired.

Servings: 6-8

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