Dinner

Leftover turkey, mushroom, and brown rice soup is for Dinner.

Leftover turkey, mushroom, and brown rice soup takes 40 minutes to prepare.

Leftover turkey, mushroom, and brown rice soup takes 15 minutes to cook.

Leftover turkey, mushroom, and brown rice soup makes 9 servings.

The ingredients for Leftover turkey, mushroom, and brown rice soup are:

*Extra Virgin Olive Oil, .5 tbsp (remove)
*Portobella Mushroom, 8 oz (remove)
*1 med yellow onion, 1 serving (remove)
Celery, raw, 2 stalk, large (11"-12" long) (remove)
Carrots, raw, 2 medium (remove)
Garlic, 4 clove (remove)
Soup, chicken broth, canned, less/reduced sodium, 8 cup (remove)
Brown rice (1 cup cooked), 2 serving (remove)
Turkey (dark meat), 2 cup, chopped or diced (remove)
Turkey (light meat), 6 cup, chopped or diced (remove)
1 bay leaf
1 tsp thyme
salt and pepper to taste

Here is how you make Leftover turkey, mushroom, and brown rice soup:

cook brown ricewhile rice is cooking chop vegetablessaute onion, mushrooms, carrots and celery in olive oil until soft (7 min)add minced garlic and saute another minute or soadd remaining ingredients and simmer on low covered for about 15 minutes, or until heated throughServing Size:?2 cups

The nutritional information for Leftover turkey, mushroom, and brown rice soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 295.8

• Total Fat: 6.5 g
• Cholesterol: 90.8 mg
• Sodium: 602.4 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 2.5 g
• Protein: 41.8 g