Cream of Turkey and Wild Rice Soup Recipe

Cream of Turkey and Wild Rice Soup

• Difficulty: Easy
• Servings: 4
• Nutritional Information Per Serving (1 of 4 servings): 464 Calories; 12 g Total Fat; 4 g Saturated Fat; 45 g Carbohydrates; 4 g Dietary Fiber; 4 g Sugar; 44 g Protein; 116 mg Cholesterol; 864 mg Sodium
• Total Time: 24 minutes
• Preparation Time: 15 minutes
• Cooking Time: 9 minutes

• 1 tablespoon extra-virgin olive oil
• 2 cups sliced mushrooms (approximately 4 ounces)
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 1/4 cup chopped shallots
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups reduced-sodium chicken broth
• 1 cup quick-cooking or instant wild rice (see note below)
• 3 cups shredded cooked turkey or chicken (12 ounces; see tip)
• 1/2 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Discover a healthier twist on Minnesota's classic creamy turkey and wild rice soupperfect for warming hearts and bellies! Pair it with crisp romaine salad and hearty whole-grain bread for an irresistible meal that feels like home.
2. In a large saucepan, heat the olive oil over medium heat. Add mushrooms, celery, carrots, and shallots; stir until softened, about 5 minutes. Sprinkle in flour, salt, and pepper, cooking 2 minutes more to build rich flavor.
3. Pour in chicken broth, scraping up browned bits as it boils. Stir in wild rice, reduce to simmer, cover, and cook until tender, 5-7 minutes. Fold in turkey (or chicken), sour cream, and parsley; heat through for 2 minutescreamy bliss awaits!
4. Ingredient note: Quick-cooking wild rice is parboiled for speed. Regular rice takes 40-50 minutescheck packages, or add pre-cooked rice with turkey in step 3.
5. Tip: Poach chicken breasts in salted water: boil, cover, simmer 10-12 minutes until cooked through.

Recipe adapted from www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris