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


  1. Grate carrots using Ultimate Mandoline. Slice mushrooms using Egg Slicer Plus®. Chop celery and onion using Food Chopper.

  2. 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.

  3. 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.

  4. 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)

Cook's Tips:

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.

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