Creamy Wild Rice Soup with Smoked Turkey
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
- Two 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 the carrot, onions, rosemary, pepper and garlic. Sauté 8 minutes, or until browned. Stir in the broth, scraping the pan to loosen the browned bits. Stir in the turkey and rice; bring to a boil. Cover, reduce the heat, and simmer 1 hour and 15 minutes ,or until the rice is tender.
Lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and milk in a small bowl, stirring with a whisk. Add to the pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in the sherry and salt.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
203 calories; 3g total fat; 25mg cholesterol; 540mg sodium; 28g carbohydrates; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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