Creamy Wild Rice Soup with Smoked Turkey

8 servings (serving size: 1 cup)


  • 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-oz.) cans fat free, less sodium chicken broth or 4 cups
  • homemade chicken broth
  • 1 1/2 cups chopped smoked turkey breast (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 (carrot through garlic). Sauté 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.


By Kathy


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