Cream of Turkey and Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Canola oil spray, or 0.5 tbsp canola oil4 cups sliced mushrooms, (about 8 ounces)1 1/2 cup chopped celery1 1/2 cup chopped carrots1 medium yellow onion, chopped1/2 cup whole wheat flour1 teaspoon garlic salt1/2 teaspoon freshly ground pepper8 cups reduced-sodium chicken broth2 cup quick-cooking or instant wild rice or white/wild rice mix12 ounces turkey breast, shredded1 cup reduced-fat sour cream1/4 cup chopped fresh parsley
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!
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!
Nutritional Info 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
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