Turkey Wild Rice Soup in a brand new bowl!
I made it.
Well, not exactly.
I painted it.
Isn’t it cool!
I had never been to a paint-your-own-pottery place before I went for a work party in December to All Glazed Up! in La Crosse.
Since I was a painting pottery virgin at the time, I didn’t fully understand how long it would take me to complete the project. So, if I could do it all over again, I’d have taken a little bit more time and added another coat or two of the colors around the edge.
But I love it!
So don’t be surprised if you see this here bowl A LOT with different types of food in it.
I can’t wait to go back and paint a cup and a plate and a gnome. Yup – they have gnomes. Who wouldn’t want one of those?
Have you ever painted your own pottery?
Turkey Wild Rice Soup
This is a simple soup you can make with leftover turkey or chicken. All of the other ingredients are pretty basic pantry/fridge staples. If you’d like more of a stew instead of a soup, only use half the amount of chicken broth.
Yield: 8 - 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 cups chopped turkey
1 cup chopped carrots
1 medium onion, chopped fine
1 box (6 ounces) Wild Rice cooked according to directions
2 cans (10.5 ounces) cream of chicken soup
64 ounces of chicken broth
1 cup heavy cream
Salt, pepper and garlic powder to taste
1. In a large stock pot, add all ingredients and stir well.
2. Heat to a boil and then simmer for 15 minutes.
3. Serve while hot with warm bread and a salad.
4. Store leftovers in the fridge up to a week or freeze until ready to use.