Creamy Wild-Rice Soup with Smoked Turkey
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2 teaspoons butter or stick margarine1 cup chopped carrot1 cup chopped onion1 cup chopped green onions1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary1/4 teaspoon black pepper3 garlic cloves, minced2 (16-ounce) cans fat-free, less-sodium chicken broth1 1/2 cups chopped smoked turkey breast (1/2 pound)1 cup uncooked wild rice1/3 cup all-purpose flour2 3/4 cups 2% reduced-fat milk2 tablespoons dry sherry1/2 teaspoon salt
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.
Yield: 8 servings (serving size: 1 cup)
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