Sunday, December 12, 2010

Creamy Wild Rice Soup with Turkey

2 teaspoons butter or stick margarine
1 cup chopped carrot
1/2 cup chopped green onion
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
1/2 cups chopped turkey breast (1/2 pound)
1 cup uncooked wild rice (or 2 cups cooked 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. (If using cooked rice, reduce cooking time to 30 minutes.)

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.

--Adapted from Cooking Light magazine

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