Eating healthy is an important part of our everyday diet. I made a soup that is healthy AND hearty.
Creamy Turkey Wild Rice Soup
2 teaspoons Earth Balance sticks
1 cup chopped carrot
1 cup chopped onion
1 cup chopped cremini mushrooms
1/4 cup of chopped shallots
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary and thyme.
1/4 teaspoon black pepper
4 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 1/2 cups chopped smoked turkey breast (1/2 pound)
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 3/4 cups 2% reduced-fat milk
3 tablespoons Madiera
Salt and Pepper to taste
Pinch of ground cayenne.
- Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in Madiera and salt.
I got this recipe from Cooking Light (favorite magazine) and modified it a bit. Just click on this link...Cooking Light.
