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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add turkey and remaining ingredients; cook until heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

255 calories; fat 7.5g; saturated fat 3.2g; protein 23.3g; carbohydrates 24.6g; cholesterol 50mg; iron 2mg; sodium 546mg; calories from fat 26%; fiber 2.8g; calcium 196mg.
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