Curried Turkey and Rice Soup

      • Ingredients:
        • 3 Cups organic free range chicken broth
        • 2 Cups water
        • 2 carrots, thinly sliced
        • 2 ribs celery, thinly sliced
        • ¹⁄³ Cup Arrowhead Mills Long Grain Brown Rice
        • ¹⁄³ Cup wild rice
        • ¾ teaspoon curry powder
        • ¼ teaspoon sea salt
        • 2 Tablespoons safflower margarine
        • 1 pound boneless, skinless turkey breast, cut into ¾-inch pieces
        • 2 Cups thinly sliced mushrooms
        • 1 Cup buttermilk
      • Directions:
        1. In a large saucepan, combine the broth, water, carrots, and celery.
        2. Bring to a boil over high heat.
        3. Stir in the brown rice, wild rice, curry powder, and salt.
        4. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
        5. Meanwhile, melt margarine in a skillet over medium-high heat.
        6. Add the turkey, and cook, stirring frequently, for 5 minutes, or until browned.
        7. Remove with a slotted spoon to a bowl.
        8. Add the mushrooms to the skillet and cook, stirring, for 5 minutes, or until lightly browned.
        9. Remove to the bowl with the turkey.
        10. Stir the turkey and mushrooms into the broth mixture.
        11. Continue simmering for 15 minutes, or until the rice is tender and the turkey is cooked.
        12. Stir in the buttermilk.
        13. Cook for 1 minute, or until heated through.