Turkey and Wild Rice Soup
Leftover holiday turkey can be used to prepare this elegant soup that's suitable for guests.
- 1 cup grated carrots
- 1 cup sliced mushrooms
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped onion
- 1 tablespoon butter or margarine
- 1/2 cup all-purpose flour
- 2 cans (14-14 1/2 ounces each) chicken broth
- 1 can (12 ounces) low-fat evaporated milk
- 1 1/2 cups cooked wild rice
- 1 cup diced cooked turkey
- 1/4 cup slivered almonds, toasted
Melt butter in (3-qt.) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
Stir in flour. Gradually add broth and milk, whisking until blended using Silicone Sauce Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
Meanwhile, place almonds in (8-in.) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.
- about 7 1/2 cups
6 servings of 1 1/4 cups
Nutrients per serving:
Calories 240, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 28 g, Protein 16 g, Sodium 620 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 1 1/2 medium-fat meat (1 1/2 carb)
For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.