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Creamy Turkey-And-Wild Rice Soup

Yield 6 servings (serving size: 1 1/2 cups)

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

Nutrition Information

  • calories 255
  • fat 7.5 g
  • satfat 3.2 g
  • protein 23.3 g
  • carbohydrate 24.6 g
  • cholesterol 50 mg
  • iron 2 mg
  • sodium 546 mg
  • caloriesfromfat 26 %
  • fiber 2.8 g
  • calcium 196 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection