Creamy Wild-Rice Soup With Smoked Turkey

By Pie on March 07, 2003

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Ingredients

    1. 2 teaspoons butter
    2. 1 cup carrot, chopped
    3. 1 cup onion, chopped
    4. 1 cup green onion, chopped
    5. 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
    6. 1/4 teaspoon black pepper
    7. 3 garlic cloves, minced
    8. 32 ounces fat-free low-sodium chicken broth
    9. 1 1/2 cups smoked turkey breast, chopped ( ~1/2 lb)
    10. 1 cup wild rice, uncooked ( or mixed brown & wild)
    11. 1/3 cup all-purpose flour
    12. 2 3/4 cups 2% low-fat milk or 2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
    13. 2 tablespoons dry sherry
    14. 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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