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Turkey with Wild Rice Soup

The rice and vegetables make this soup very filling and yet it’s low-fat, which is also welcome after eating all that rich food last week.

Recipe for Turkey with Wild Rice Soup – The rice and vegetables make this soup very filling and yet it’s low-fat, which is also welcome after eating all that rich food last week.

Turkey with Wild Rice Soup
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Turkey with Wild Rice Soup
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes

The rice and vegetables make this soup very filling and yet it’s low-fat, which is also welcome after eating all that rich food last week.

Yield: 6-8 servings
Ingredients
  • 6-8 oz. long-grain and wild rice mix (like Uncle Ben’s)
  • 1 tbsp. olive oil
  • 1 1/2 cups chopped red onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 red or yellow bell pepper, chopped
  • 4 garlic cloves, minced
  • 8 oz. mushrooms, halved (I omitted these)
  • 1/4 cup flour
  • 1/2 tsp. dried tarragon
  • 2 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
  • 2 cups water
  • 1/4 cup dry sherry
  • 4 cups (2 cans) fat-free, less-sodium chicken broth
  • 1 (12 oz.) can fat-free or regular evaporated milk
  • 3 cups shredded roasted turkey or chicken
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. pepper, or to taste
Instructions
  1. Start cooking rice according to package directions. I subbed some of the water for turkey stock to give the rice even more flavor.
  2. Meanwhile, heat oil in a large pot or Dutch oven over medium-high heat. Add onion, celery, carrot, pepper, garlic and mushrooms. Sauté for 6 minutes or until onion is tender.
  3. Add the flour, tarragon, and thyme into the onion mixture. Cook for 1 minute, stirring frequently.
  4. Pour in the water, sherry, broth, and evaporated milk; bring to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick.
  5. Add in cooked rice, turkey or chicken and salt and pepper. Cook for 10 minutes or until thoroughly heated. Taste and adjust seasoning as necessary.
Notes

You can make this ahead of time and reheat but don’t add the rice until you are ready to eat since it will absorb a lot of the liquid. If you have leftovers, you can still reheat it the next day, just add in a bit more water or broth.

Recipe and Photo: Emily Carlin

This was easy and good. I used Lundberg Wild Rice Mix cooked in chicken stock ahead of time, and I used the mushrooms cuz I like’em. However I found the seasoning quite bland until I added a teaspoon of poultry seasoning. That gave good background chicken flavor (I used leftover chicken.) Since this was so incredibly low fat, I added a tablespoon of real butter. Hubby loved it!

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Nutrition Information Compiled From VeryWell.com
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