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Creamy Wild Rice Soup with Smoked Turkey

Source: National Turkey Federation
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  8 (1-cup) servings
2 Teaspoons butter or stick margarine
1 Cup chopped carrot
1 Cup chopped onion
1 Cup chopped green onions
1 Teaspoon chopped fresh rosemary, -or- 1/4 teaspoon dried rosemary
1/4 Teaspoon black pepper
3 Cloves garlic, minced
2 16-Ounce cans fat-free, less-sodium chicken broth, -or- 32-Ounces turkey broth
1-1/2 Cups smoked dark turkey, chopped
1 Cup uncooked wild rice
1/3 Cup flour
2-3/4 Cups 2% reduced fat milk
2 Tablespoons dry sherry
1/2 Teaspoon salt
Melt the butter in a Dutch oven over medium-high heat. Add carrot, onions, rosemary, pepper and garlic. Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/11/2009
Nutrition Facts per Serving
Yield:   8 (1-cup) servings
Calories: 203
Fat. Total: 3g
Protein: 15g
Carbohydrates, Total: 28g
Sodium: 540mg
% Cal. from Fat: 13%
Cholesterol: 25mg
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