Creamy Turkey-And-Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon light butter |
2 cups chopped celery |
2 cups chopped onion |
1 (8-ounce) package mushrooms, quartered |
1 tablespoon chopped fresh rosemary |
3 garlic cloves, minced |
2 cups fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1/4 cup all-purpose flour |
3 cups 2% reduced-fat milk |
2 cups cooked shredded turkey breast |
1 cup hot cooked wild rice |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add celery and onion; sauté 5 minutes. Add mushrooms, rosemary, and garlic; sauté 5 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl. Gradually add milk, stirring well with a whisk; add to soup. Bring to a boil. Reduce heat, and simmer, uncovered, 8 minutes.
3. Add turkey and remaining ingredients; cook until heated.
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