Cream of Turkey & Wild Rice Soup

By sheilaolim

This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp
romaine salad and whole-grain bread.

Ingredients

•  1 tablespoon extra-virgin olive oil
•  2 cups sliced mushrooms, (about 4 ounces)
•  3/4 cup chopped celery
•  3/4 cup chopped carrots
•  1/4 cup chopped shallots
•  1/4 cup all-purpose flour
•  1/4 teaspoon salt
•  1/4 teaspoon freshly ground pepper
•  4 cups reduced-sodium chicken broth
•  1 cup quick-cooking or instant wild rice, (see Ingredient Note)
•  3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
•  1/2 cup reduced-fat sour cream
•  2 tablespoons chopped fresh parsley

Details

Servings 4
Preparation time 35mins
Cooking time 70mins
Adapted from eatingwell.com

Preparation

Step 1

1. Heat oil in a large saucepan 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.
2. 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.