Creamy Wild Rice and Turkey Soup
added 03/07/08
Serves 8
Facing a big foil-covered platter of leftover turkey? Try using some in this
delicious soup.
2 tsp. butter
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green onions
1 tsp. chopped fresh rosemary (or 1/4 tsp. dried rosemary)
Freshly ground black pepper
3 garlic cloves, minced
32 oz. chicken broth
1 1/2 cups chopped cooked turkey breast
1 cup uncooked wild rice
1/3 cup all purpose flour
3 cups 1% or 2% lowfat milk
1/2 tsp. salt
Melt the butter in a Dutch oven over medium heat. Add carrot, onion, green
onions, rosemary, black pepper, and garlic. Sauté 8 minutes or until
lightly 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 until rice is tender.
Whisk together flour and milk in a small bowl. Add to pan, and cook over medium
heat until thickened, stirring frequently. Stir in salt.
-Cooking Light, January 2000
- flagged
