Turkey, Mushroom, and Pinto Bean Soup with Sage

By MJH

Ingredients

• 4 tablespoons butter
• 1 onion, chopped
• 3 celery stalks, chopped
• 25 sage leaves, finely chopped
• 4 tablespoons flour
• 5 cups chicken stock
• 2/3 cup uncooked brown rice
• 1 tablespoon olive oil
• 3/4 lb ground turkey
• 3 cups mushrooms, chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1/2 cup pinto beans
• 1 1/2 cup chopped spinach
• parmesan cheese, as garnish
• sage leaves, as garnish

Details

Adapted from thingsimadetoday.com

Preparation

Step 1

In a dutch oven, melt 3 tablespoons butter and saute onion, celery stalks, and sage leaves.
Add in flour and stir until vegetables are well covered.
Add in chicken stock and bring to a boil.
Add in uncooked brown rice. Cover and cook for 30 minutes, or until rice is soft, stirring occasionally.
Meanwhile, heat olive oil in a large pan. Add ground turkey and cook until well browned. Set aside.
Melt remaining butter in pan and cook mushrooms. Set aside.
After rice is cooked in dutch oven, add in the turkey meat and mushrooms.
Pour heavy cream and season with salt and pepper to taste.