Creamy Wild-Rice Soup with Smoked Turkey

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

Preparation

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.