Turkey soup with wild rice and escarole from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Notes about this recipe

  • anya_sf on December 10, 2022

    Tasty way to use up turkey and broth I had in my freezer from Thanksgiving. I added celery and carrot with the onion, a parmesan rind with the broth, and just used 1/4 tsp red pepper flakes. The soup was too thick at the end, so I added 2 cups extra broth.

  • bernalgirl on November 13, 2011

    Works well with leftover roast chicken, especially if it well-spiced.

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