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Turkey or Chicken Wild Rice Soup
A healthier version of the popular Minnesota favorite and a nice way to use up leftover turkey. Enjoy!
1 cup grated carrots
1 cup sliced mushrooms
½ cup coarsely chopped celery
½ cup chopped onion
1 T. butter or ghee
½ cup all-purpose unbleached flour
2 cans (14-14 ½ oz each) chicken broth (homemade chicken or turkey broth is even better)
1 can (12 oz) low-fat evaporated milk
1 T. dry sherry
1-½ cups cooked wild rice
1 cup diced cooked turkey or chicken
Salt and Pepper to taste
¼ -½ tsp Mural of Flavor (or other seasoning blend) as desired
¼ cup slivered almonds, toasted
Directions:
1. Grate carrots or use julienne carrots from produce department to save time.
2. Melt ghee in a 3 qt saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes until veggies are crisp/tender.
3. Stir in flour. Gradually add the broth, sherry wine then the milk, whisking until blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat, then simmer, uncovered, 5 minutes. Add salt and pepper to taste and seasoning blend as desired.
4. Meanwhile, place almonds in a small 8” sauté pan and heat 3-5 minutes over medium heat until almonds are light brown. Stir almonds into soup just before serving.
Yield: 6 servings
Per serving: (1 ¼ cup) 240 calories, 8g total fat, 2.5 g sat fat, 25 mg cholesterol, 28 g carbohydrate, 16 g protein, 620 mg sodium, 2 g fiber
It wouldn't be fall without apple crisp. Here's a healthier version to try
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