Creamy Wild-Rice Soup With Smoked Turkey

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!!

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

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