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

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"