Turkey Wild Rice Soup - Chicago News and Weather | FOX 32 News

Looking for more turkey recipes? Try this tasty soup that uses better for you ingredients in terms of fat and sodium, while being loaded with nutrients and color from veggies and a nice mix of food groups.

Active Time: 50 minutes
Total Time: 50 minutes
Amount: 6 servings

Ingredients:
¾ cup cultivated wild rice
1 tablespoon Jewel® Olive Oil
1 cup chopped onions
1 cup chopped carrots
½ cup chopped celery
1 tablespoon chopped garlic
1 (8 ounce) package baby bell mushrooms, quartered
1 teaspoon chopped fresh rosemary leaves
1/3 cup Jewel® All-Purpose Flour
¼ cup dry sherry, optional
3 cups Jewel® Reduced Sodium Chicken Broth
3 cups torn up leftover turkey meat (12 ounces)
1 (12 ounce) can evaporated skim milk

Directions:

1. Prepare wild rice according to package directions to desired doneness; drain.
2. Meanwhile, in large stockpot or Dutch oven, heat oil over medium heat. Add onions, carrots, celery and garlic; salt and pepper to taste. Sauté until softened (about 8-10 minutes).
3. Add in mushrooms and rosemary; sauté until mushrooms are softened. Stir in flour, coating vegetables; cook 1 minute. Add in sherry or ¼ cup chicken broth; allow to reduce by half.
4. Stir in chicken broth, turkey and wild rice. Bring to a boil; simmer 5 minutes. Stir in evaporated milk; continue cooking until heated through.

Nutritional Information:
Serving Size 1/6 of recipe; Calories 335; Total Fat 7g; Saturated Fat 2g; Cholesterol 55mg; Sodium 430mg; Carbohydrates 35g; Fiber 3g; Protein 30g

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