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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.9
  • Total Fat: 4.9 g
  • Cholesterol: 50.0 mg
  • Sodium: 296.6 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 21.3 g

View full nutritional breakdown of Cream of Turkey and Wild Rice Soup calories by ingredient
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Cream of Turkey and Wild Rice Soup

Submitted by: NOTLIKEMCLOVIN
Cream of Turkey and Wild Rice Soup

Introduction

This is an excellent way to use up that leftover turkey. Have a bowl with some crusty bread under a warm blanket! This is an excellent way to use up that leftover turkey. Have a bowl with some crusty bread under a warm blanket!
Number of Servings: 8

Ingredients

    Canola oil spray, or 0.5 tbsp canola oil
    4 cups sliced mushrooms, (about 8 ounces)
    1 1/2 cup chopped celery
    1 1/2 cup chopped carrots
    1 medium yellow onion, chopped
    1/2 cup whole wheat flour
    1 teaspoon garlic salt
    1/2 teaspoon freshly ground pepper
    8 cups reduced-sodium chicken broth
    2 cup quick-cooking or instant wild rice or white/wild rice mix
    12 ounces turkey breast, shredded
    1 cup reduced-fat sour cream
    1/4 cup chopped fresh parsley

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Directions

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.

2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes more.


Serving Size: Makes 8 servings, about 1 3/4 cups each

Originally from EatingWell.com, made just a little healthier by me!






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