Turkey and Wild Rice Soup

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If you're sick of chicken and rice, try this great variation with diced turkey.

Ingredients

  • 1 C. grated carrots
  • 1 C. sliced mushrooms
  • 1/2 C. coarsely chopped celery
  • 1/2 C. chopped onion
  • 1 Tbs. butter or margarine
  • 1/2 C. all-purpose flour
  • 2 cans (14oz. each) chicken broth
  • 1 12oz. can low-fat evaporated milk
  • 6 oz. cooked rice
  • 1 1/2 C. diced cooked turkey
  • 1/4 C. slivered almonds, toasted

Directions

Melt butter over medium heat. Add carrots, mushrooms, celery and onions; cook and stir 3-4 minutes or until vegetables are crisp tender. Stir in flour. Gradually add broth and milk, whisking until blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer uncovered 5 minutes. Heat almonds in small sauté pan over medium heat 3-5 min. or until almonds begin to brown. Remove from pan, cool slightly. Stir almonds into soup just before serving.

6 servings

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