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Creamy Wild-Rice Soup with Smoked Turkey

Randy Mayor
Yield 8 servings (serving size: 1 cup)
This top-rated smoked turkey soup recipe is perfect paired with a hot grilled cheese sandwich or hearty panini.

Ingredients

  • 2 teaspoons butter or stick margarine
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 cup chopped green onions
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 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

Nutrition Information

  • calories 203
  • caloriesfromfat 16 %
  • fat 3.5 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.5 g
  • protein 15 g
  • carbohydrate 28.2 g
  • fiber 2.4 g
  • cholesterol 25 mg
  • iron 1.1 mg
  • sodium 540 mg
  • calcium 129 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.