Preparation time15’
Cooking time30’
Level of difficultyEasy
20 gr. olive oil
450 gr. turkey breast without skin and bones
280 gr. wild rice
3 carrots, peeled and chopped
3 stalks of celery, finely chopped
1 medium onion, finely chopped
1½ liter of water
1 cube of chicken broth, without salt
2 teaspoons dried thyme
2 teaspoons dried sage
½ teaspoons bukovo
60 gr. fresh spinach leaves
2 tablespoons fresh chopped parsley
240 gr. milk
50 gr. grated parmesan, plus more for serving
Salt and black pepper
For the mushrooms:
50 gr. olive oil
900 gr. mixed mushrooms, coarsely chopped
2 sprigs of fresh rosemary
1 teaspoon garlic melted
Lemon peel
1. Heat the oil in a large soup pot. Add the carrots, the celery and the onions. Cook until the vegetables are caramelized, about 3-5 minutes. Add the water, the broth, the turkey, the rice, the thyme, the sage, the boukovo and season with salt and pepper. Bring the mixture to a boil, cover and lower the heat. Cook for 35-45 minutes, until the rice is soft.
2. Cut the turkey into small pieces. Add the milk, the parmesan and the spinach. Cook over medium heat until warm, about 10 minutes. Add the parsley.
3. At the same time we make the mushrooms. Preheat the oven to 200 °C. In a pan, mix the oil, the mushrooms, the garlic, the rosemary, the lemon zest and a pinch of salt and pepper. Transfer to the oven and bake for 25-30 minutes, stirring halfway through cooking, until the mushrooms are crispy.
4. Finally, mix the mushrooms in the soup and divide the soup into a bowl and serve with parmesan.
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