Creamy turkey rice soup
Dear SOS: On a recent trip to the Seattle area, I had the creamy turkey soup at Jubilante Restaurant, Bakery & Wine Bar, in Renton, Wash. It was one of the best soups I have had.
Diane L. Knight
West Hills
Dear Diane: Here’s your chance to use that leftover turkey. The lemon juice and zest add an unexpected twist.
Melt the butter in a 5-quart saucepan over medium heat and add the onion and garlic. Cook until the onion is softened, 3 to 4 minutes. Add the rice, turkey, lemon zest and juice, thyme and bay leaves. Cook for 30 seconds. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Add the half-and-half and bring to a simmer over low heat. Add the salt and pepper and remove the bay leaves.
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