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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 8 servings The following items or measurements are not included below: fat-free low-sodium chicken broth 1 1/2 cups smoked turkey breast |
||
| Calories 176 | ||
| Calories from Fat 26 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 201mg | 8% | |
| Potassium 348mg | 9% | |
| Total Carbohydrate 28.1g | 9% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 6.7g | ||
| Protein 6.9g | 13% | |
Creamy Wild-Rice Soup with Smoked Turkey
SERVES 8
Ingredients
- 2 teaspoons butter
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 cup chopped green onion
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 32 ounces fat-free low-sodium chicken broth
- 1 1/2 cups chopped smoked turkey breast (~1/2 lb)
- 1 cup uncooked wild rice (or mixed brown & wild)
- 1/3 cup all-purpose flour
- 2 3/4 cups 2% low-fat milk or 1% low-fat milk or skim milk
- 2 tablespoons dry sherry
- 1/2 teaspoon salt
Directions
1
Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.2
Stir in broth scraping pan to loosen browned bits.3
Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.4
Combine flour and milk in a small bowl stirring with a whisk.5
Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.6
Stir in sherry and salt.
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Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Summer's Mommy
On Feb 21, 2009
Wow!!! OMG!!! This soup was amazing!!! I made a few changes... no green onions or rosemary (personal disregard for the two), and used canned cubed turkey and leftover wild rice. The biggest change I made was to use plain soy milk instead of milk and of course it was slightly sweeter but that was perfectly offset by a little extra salt and pepper at the end. I will definitely make this again - it was sooooo easy!
From: enestvmel
On Jan 17, 2009
This was a great soup!! It was so good and I'm sure we'll be making this again, especially for OAMC. Our first batch held up great in the freezer. I took someone's advice and added a bunch of extra veggies I had left over in the freezer from a Christmas veggie tray. This recipe is really good for right after the holidays with all the leftovers. I added celery, a little broccoli, some red peppers, and mushrooms. The sherry in this recipe really does give it that extra boost, even though all I had in my pantry was the icky cooking sherry. I also used frozen turkey stock instead, and that was REALLY good...Thanks for the recipe!!
From: bikerchick
On Nov 27, 2004
Oh, this is soooo good!! It's creamy, but not heavy at all, nice and light! First off, my apologies to the recipe author for fiddling with the ingredients, including one main ingredient which is in the recipe name---I had leftover turkey from Thanksgiving dinner, but we didn't have a smoked turkey, just a regularly roasted bird. Next time I will try the recipe with either smoked turkey, or I think smoked duck breast sounds incredible. Thank you for posting, Pie! I added a bay leaf to step #1 and I thought mushrooms would go well in this, so in they went (also at step #1). Instead of chicken broth, I used homemade turkey stock, which I'd made from Rescued Turkey Stock, Rescued Turkey Stock. Other than those changes, I remained true to the original ingredient list, so as to be able to give a fair review. I will make this again and again! I chose it because I remembered having a Cream of Wild Rice Soup, with either chicken or turkey, in a restaurant some time ago, and it left such an impression, I was looking to recreate the feeling. There are white caps on Lake Washington today, it's a blustery, wet day, and this soup is a perfect remedy! I will post updated reviews when I try making the recipe with smoked turkey or duck.
From: atlfitgirl
On Nov 24, 2006
Just finished simmering this soup on the stove... and had to review it as I enjoyed my first bowl! Yes, I said my first because it is sooooo yummy that I will definately have to have another one! Very rich and creamy, as another reviewer said, but not at all heavy in taste or texture. I did not have any green onions on hand so I used some celery instead. I also used some wild rice that I had in the freezer and it turned out well. This is a must try recipe with all that leftover Thanksgiving turkey we all have right now. So different from a typical soup or stew, but yet it is just so comforting!!!
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