Ingredients
- 1 1/2 tbsp unsalted butter
- 4 cups chicken stock, or 4 cups water + 4 cubes chicken bouillon
- 1 teaspoon kosher salt
- 1/3 cup black rice
- 1/3 cup brown rice
- 1/3 cup red rice
- 3-4 large stalks celery, chopped
- 4 cloves of garlic, minced
- 1 onion, chopped
- 1 poblano pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon fresh ground black pepper
- 1 cup chopped fresh mushrooms (my favorites are crimini, shitake, oyster), optional
- 1 (16 oz) package frozen mixed vegetables
- 3 cups cooked turkey, chopped
- 1/2 cup light sour cream
- 1/2 cup unsweetened coconut milk
- 4 oz neufchatel cream cheese, room temperature
Directions
- Place butter, stock (or water + bouillon), salt, and rice into a large stockpot over medium heat. In the meantime, prep the rest of your ingredients.
- Once your rice begins to simmer, turn down to medium-low, add the celery, garlic, onion, poblano, paprika, black pepper, and mushrooms, cover.
- Let simmer for 10-15 minutes. Add frozen vegetables and turkey. Cover. Let simmer till rice is cooked through. Remove from heat.
- In a small bowl, combine, cream cheese, coconut milk, and a cup of the hot broth until smooth. Using an immersion blender or whisk if necessary. Once thoroughly combined, add back to soup and stir. Serve and enjoy.
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