Creamy Wild Rice Soup with Smoked Turkey



2 tsp butter or stick margarine

1 c chopped carrot

1 c chopped onion

1 c chopped green onions

1 tsp chopped fresh rosemary, OR 1/4 tsp dried rosemary

1/4 tsp black pepper

3 Cloves garlic, minced

2 16-oz cans fat-free, less-sodium chicken broth, OR 32-oz TURKEY BROTH

1-1/2 c SMOKED DARK TURKEY, chopped

1 c uncooked wild rice

1/3 c flour

2% reduced fat milk 2-3/4 c

2 tbsp dry sherry

1/2 tsp salt


Melt the butter in a Dutch oven over medium-high heat. Add carrot, onions, rosemary, pepper and garlic. Saute 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.

Yields 8 1-cup servings.

Nutrition Facts

Total Calories 203

Total Fat 3 g

% Daily Total Fat 16

Cholesterol 25 g

Sodium 540 mg

Total Carbohydrates 28 g

Protein 15 g