Cream of Turkey & Wild Rice Soup

By allie5jones

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 turkey or chicken (12 ounces; see Tip)
• 1/2 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

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.