Turkey Soup with Mushrooms, Sherry and Rice Pilaf

By nurseliz

Ingredients

• 6 tablespoons butter, divided
• 1/2 cup orzo
• 1 cup long grain rice
• 8 cups chicken stock or broth, divided
• 1/4 cup parsley, finely chopped
• 2 tablespoons extra virgin olive oil (EVOO)
• 1-1 1/2 pounds button or crimini mushrooms, sliced
• 4 cloves garlic, very thinly sliced
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh rosemary, finely chopped
• Salt and pepper
• 1/2 cup dry sherry or Marsala
• 1 large or 2 medium leeks, halved and thinly sliced
• 2 carrots, peeled and chopped into 1/4-inch dice
• 1 onion, chopped into 1/4-inch dice
• 2 ribs celery, chopped
• 1 large bay leaf
• 1 vine-ripened tomato, finely chopped
• 1 pound roast turkey or chicken, diced
• 1 baguette, to pass at table

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons butter in a medium size pot over medium heat until it foams. Add the orzo and toast until deeply golden in color. Add the rice and stir for 1 minute, then add in 2 1/2 cups stock or broth. Cover and simmer over low heat for 18 minutes; fluff with a fork and add parsley. Reserve.

Heat a soup pot over medium to medium-high heat with EVOO, two turns of the pan, and melt in the remaining 4 tablespoons butter. Add the mushrooms and cook to deep brown, 15 minutes. Add the garlic, thyme, rosemary, salt and pepper and stir ror a minute or two. Add in the sherry or Marsala and reduce for 1-2 minutes. Add in the leeks, carrots, onions, celery and bay leaf. Cover and sweat for 5 minutes, then add the tomatoes and stir. Add the remaining stock and turkey or chicken; let simmer to combine the flavors.

To serve, add the rice to soup bowls and top with the soup. Serve with warm bread and butter alongside