Creamy Wild-Rice Soup with Smoked Turkey Noreen & Marion|
2 teaspoons butter or stick margarine
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green onions
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
2 16-ounce cans fat-free, less-sodium chicken broth
1 & 1/2 cups chopped smoked turkey breast (about 1/2 pound)
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 & 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt
Melt the butter in a Dutch oven over medium-high heat.
Add carrot and next 5 ingredients (carrots through garlic).
Saute 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.
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