Cream of Turkey and Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy to make soup using left over turkey or chicken Ingredients:
1 tbsp extra virgin olive oil |
2 cups sliced mushrooms |
3/4 cup celery |
3/4 cup carrots |
1/4 cup shallots |
1/4 cup all purpose flour |
1/4 tsp salt |
1/4 tsp ground pepper |
4 cups low sodium chicken broth |
1 cup wild rice |
3 cups shredded chicken |
1/2 cup reduced fat sour cream |
2 tbsp fresh parsley |
Directions:
1. Heat oil in large sauce pan 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. 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 (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
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