Turkey Wild Rice Soup Bread Bowl

This hearty, soul-warming soup served in a rustic bread bowl delivers the ultimate comfort food experience, transforming weeknight dinner into something special. Featuring tender turkey, wild rice, mushrooms, fresh carrots and baby spinach in a rich, aromatic broth, this cozy one-pot wonder is the kind of wholesome meal that brings families together around the table. Keep your produce extra fresh and ready to serve with Bosch refrigerators with VitaFresh® pro.

Yield: 4 servings
Active Time: 30 minutes
Total Time: 1 hour
Ease of preparation: easy

Ingredients:

• Four 7-inch sourdough bread boules (round loaves)
• 4 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced 1/4 inch thick
• 3 carrots, sliced 1/4 inch thick
• 3 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 3 bay leaves (preferably fresh)
• Zest of 1 lemon (removed in wide strips with a vegetable peeler) plus 2 teaspoons lemon juice
• 12 ounces cooked turkey (white and dark meat; skin removed), cut into cubes (about 3 cups)
• 1 cup wild rice blend
• 6 cups baby spinach (about 7 1/2 ounces)
• 1/4 cup heavy cream

Preheat the oven to 350 degrees F.

Prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell (reserve the scooped out bread for another use). Place the bread bowls on a rimmed baking sheet. Bake until lightly toasted and golden brown at the edges, 15 to 18 minutes.

Meanwhile, melt 1 tablespoon of the butter in a medium Dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 3 tablespoons butter and cook until melted. Add the carrots and leeks and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.

Add the thyme and stir to combine. Sprinkle in the flour and whisk until fully hydrated and bubbling all over, 1 to 2 minutes. Add the chicken broth, bay leaves, lemon zest and 4 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer, partially covered with a lid, until the rice is just tender, about 30 minutes.

Discard the bay leaves and lemon zest. Add the spinach and cream and simmer until the spinach is wilted, about 1 minute. Stir in the lemon juice; season with salt and pepper. Divide the soup among the bread bowls.