Creamy Wild-Rice Soup with Smoked Turkey Recipe #55855
This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!
by Pie
1¾ hours | 15 min prep
SERVES 8
- 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
- Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
- Stir in broth scraping pan to loosen browned bits.
- Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
- Combine flour and milk in a small bowl stirring with a whisk.
- Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
- Stir in sherry and salt.
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5 stars