1 1/2 cups chopped smoked turkey breast (1/2 pound)
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt
How to Make It
Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until 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 or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.
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Made this with pheasant breasts. I simmered the whole breasts with water,carrots,celery,onions,garlic,salt,cracked bl pepper and 2 bay leaves..Removed the vegies and strained the stock, Wow....the flavor of the stock was so good! Cut breasts in small pieces with pre-cooked wild rice that I made during the stock. Added mushrooms,chopped carrots,celery,onions,garlic,bl pepper. Added evaporated 2% milk thickened with a little flour, chopped fresh italian parsley and sherry. Yum...the stock and the sherry gives it alot of flavor.
I have made this recipe for years and it never fails to please. It is full flavored, hearty, and perfect for a cold weather supper with a salad and some hot bread. And to make it even better, it is quick!!! It does get thick after refrigeration, but I just thin it with some extra milk or chicken broth and it is good to go.
I've been wanting to make this soup for a long time, so was very excited when I finally got my hands on some smoked turkey. I followed the recipe without making any additions or substitutions and ended up with what tasty like warm, smoky milk with chunks of turkey floating in it. I don't think I'll be making this one again.
WOW. This may be the best soup I've ever made, and among the best I've ever tasted. I made some substantial adjustments: added a large package of mushrooms, doubled the garlic, and added Spanish smoked sweet paprika and some chipotle chili powder. I suspect these two additions took this soup from good to great--worth the internet search/purchase.
Also, I whipped up a medium-dark roux, then whisked the milk in. Uncooked flour in soup tastes like...well, FLOUR. A roux imparts the creaminess while adding some depth and flavor, rather than just acting to thicken the liquid. This roux: 4T butter, about 1/2 c. flour. Melt the butter, sprinkle the flour on top, whisk until thick and beginning to toast. It will seem like a really long time. Whisk the milk in, 1/2 cup at a time. Once it's all smooth and beginning to thicken, dump it in the soup. FABULOUS.
I will make this over and over. My lunch guest went nuts when I served this with grilled brie sandwiches.
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