Cream of Turkey & Wild Rice Soup
Recipe from EatingWell

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.

Cream of Turkey & Wild Rice Soup

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  • 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 
  • 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
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.
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.

Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice--some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 9, chol. (mg) 87, sat. fat (g) 3, carb. (g) 27, Monosaturated fat (g) 4, fiber (g) 3, pro. (g) 36, vit. A (IU) 4373.12, sodium (mg) 378, Potassium (mg) 577, iron (mg) 2.7, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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