I made this today with leftover roasted turkey breast and it was really excellent! Reheated it became a little too thick so next time I'll use a bit less flour.
Creamy Wild-Rice Soup with Turkey
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 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.
Yield: 8 servings (serving size: 1 cup)
CALORIES 203 (16% from fat); FAT 3.5g (sat 1.9g,mono 1g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 25mg; CALCIUM 129mg; CARBOHYDRATE 28.2g; SODIUM 540mg; PROTEIN 15g; FIBER 2.4g
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