Creamy Wild-Rice Soup with Smoked Turkey, Recalculated
- Number of Servings: 8
Ingredients
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
Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Saut� 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
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)
Number of Servings: 8
Recipe submitted by SparkPeople user KDKOSMO.
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)
Number of Servings: 8
Recipe submitted by SparkPeople user KDKOSMO.
Nutritional Info Amount Per Serving
- Calories: 194.6
- Total Fat: 5.1 g
- Cholesterol: 23.1 mg
- Sodium: 1,313.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.9 g
- Protein: 15.6 g
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