Creamy Turkey or Chicken Wild Rice Soup

I got this recipe for Eating Well Magazine and it ROCKS! We used smoked turkey once and that has more taste but its not as good for you. Freezes nicely too. And its QUICK

• Ready In: 35 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 1  tablespoon extra virgin olive oil
• 2  cups mushrooms (optional)
• 3⁄4 cup  chopped celery
• 3⁄4 cup  chopped carrot
• 1⁄4 cup shallot
• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  cups reduced-sodium chicken broth
• 1  cup quick-cooking wild rice
• 3  cups  shredded  cooked turkey or 3  cups  cooked chicken
• 1⁄2 cup reduced-fat sour cream
• 2  tablespoons  chopped fresh parsley

Directions

1. Heat oil over medium heat. Add mushrooms, celery, carrots and shallots. Cook, stirring until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for an additional 2 minute.
2. Add broth and bring to a boil, scrapping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, 5 to 7 minutes.
3. Stir in meat, sour cream and parsley. Cook until heated through, 2 to 5 minutes.