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.
Creamy Wild-Rice Soup with Smoked Turkey
This top-rated smoked turkey soup recipe is perfect paired with a hot grilled cheese sandwich or hearty panini.
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- Calories: 203
- Calories from fat: 16%
- Fat: 3.5g
- Saturated fat: 1.9g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.5g
- Protein: 15g
- Carbohydrate: 28.2g
- Fiber: 2.4g
- Cholesterol: 25mg
- Iron: 1.1mg
- Sodium: 540mg
- Calcium: 129mg
- 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
- 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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