Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Turkey and Wild Rice Soup in a Bread Bowl
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 780
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 52 g
- Cholesterol
- 161 mg
- Sodium
- 1648 mg
This recipe is sponsored by Bosch. This hearty, soul-warming soup served in a rustic bread bowl delivers the ultimate comfort food experience, transforming weeknight dinner into something special. Featuring tender turkey, wild rice, mushrooms, fresh carrots and baby spinach in a rich, aromatic broth, this cozy one-pot wonder is the kind of wholesome meal that brings families together around the table.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 780
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 52 g
- Cholesterol
- 161 mg
- Sodium
- 1648 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell (reserve the scooped out bread for another use). Place the bread bowls on a rimmed baking sheet. Bake until lightly toasted and golden brown at the edges, 15 to 18 minutes.
- Meanwhile, melt 1 tablespoon of the butter in a medium Dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 3 tablespoons butter and cook until melted. Add the carrots and leeks and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
- Add the thyme and stir to combine. Sprinkle in the flour and whisk until fully hydrated and bubbling all over, 1 to 2 minutes. Add the chicken broth, bay leaves, lemon zest and 4 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer, partially covered with a lid, until the rice is just tender, about 30 minutes.
- Discard the bay leaves and lemon zest. Add the spinach and cream and simmer until the spinach is wilted, about 1 minute. Stir in the lemon juice; season with salt and pepper. Divide the soup among the bread bowls.
