Creamy Wild-Rice Soup With Smoked Turkey |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!! Ingredients:
2 teaspoons butter |
1 cup carrot, chopped |
1 cup onion, chopped |
1 cup green onion, chopped |
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
32 ounces fat-free low-sodium chicken broth |
1 1/2 cups smoked turkey breast, chopped ('1/2 lb) |
1 cup wild rice, uncooked (or mixed brown & wild) |
1/3 cup all-purpose flour |
2 3/4 cups 2% low-fat milk or 2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk |
2 tablespoons dry sherry |
1/2 teaspoon salt |
Directions:
1. Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
2. Stir in broth scraping pan to loosen browned bits.
3. Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
4. Combine flour and milk in a small bowl stirring with a whisk.
5. Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
6. Stir in sherry and salt.
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