Turkey and wild rice potage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion; diced |
| ¼ | cup | All-purpose flour |
| 3 | cups | Turkey or chicken broth |
| 2 | cups | Diced cooked turkey |
| 1 | cup | Cooked wild or brown rice |
| 2 | cups | Fresh chopped parsley |
| 2 | tablespoons | Dry sherry; optional |
| 1 | teaspoon | TABASCO pepper sauce |
| ¼ | teaspoon | Salt |
Directions
In 3-quart saucepan, over medium heat, in hot butter and oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate. Into drippings remaining in saucepan, with wire whisk, stir flour until well blended. Cook, stirring constantly, about 5 minutes until mixture is dark brown.
Gradually stir in turkey broth; over medium-high heat, cook until mixture thickens slightly and boils. Add cooked turkey, cooked rice, parsley, sherry, TABASCO sauce, salt and cooked onion; simmer 5 minutes to blend flavors, stirring occasionally. Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 25, 1998