Meals in Minutes- Soup/Turkey

Thanksgiving Leftover

Cream of Turkey & Wild Rice Soup

Number of servings: 4

21 T Extra virgin olive oil

2 c Sliced mushrooms

3/4 c Chopped celery

3/4 c Chopped carrots

1/4 Chopped shallots

1/3 c All-purpose flour

4 c Reduced sodium chicken broth

1 c Quick cooking/instant wild rice or leftover wild rice

3 c Shredded, cooked turkey

1/2 c Reduced fat sour cream

2 T Chopped fresh parsley

Salt and pepper to taste

NUTRITION FACTS

Per Serving (1 1/4 cup):

Calories: 152

Fat: 3 grams

Saturated fat: 1 grams

Cholesterol: 13 milligrams

Sodium: 155 milligrams

Carbohydrate: 28 grams

Fiber: 3 grams

Protein: 6 grams

Heat oil in a large saucepan over med heat. Add mushrooms, celery, carrots, and shallots. Cook, stirring until softened, about 5 min. Add flour, salt and pepper and cook, stirring 2 min more. Add broth, bring to boil, scraping any browned bits. Add rice, reduce to simmer. Cover and cook 5-7 minutes, until rice is tender. Stir in turkey, sour cream and parsley, cook until heated through, about 2 minutes.

Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce cooking time. Conventional wild rice takes about 50 min to cook. Check the cooking directions of your rice.

*Recipe adapted from "Eating Well"