i love fall for many reasons, and one of them is because i love soup. tonight, it turkey, mushroom, and pinto bean soup with sage.
Turkey, Mushroom, and Pinto Bean Soup with Sage
Recipe type: Soup
Serves: 5-6
Ingredients
- 4 tablespoons butter
- 1 onion, chopped
- 3 celery stalks, chopped
- 25 sage leaves, finely chopped
- 4 tablespoons flour
- 5 cups chicken stock
- ⅔ cup uncooked brown rice
- 1 tablespoon olive oil
- ¾ lb ground turkey
- 3 cups mushrooms, chopped
- 1 cup heavy cream
- salt and pepper to taste
- ½ cup pinto beans
- 1½ cup chopped spinach
- parmesan cheese, as garnish
- sage leaves, as garnish
Instructions
- 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.
- Finally, add in pinto beans and spinach.
- Turn down heat and let the soup simmer for 10 minutes.
- Serve with parmesan cheese on top, and a little extra sage if you’ve got it.
*recipe rephotographed October 2013.
3dwindle
writes 3aircraft