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Cream of Turkey & Wild Rice Soup Recipe

   
 

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     Cream of Turkey & Wild Rice Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

Ingredients
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
salt and pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice
 
3 cups shredded cooked turkey or chicken
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Instructions
1. 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. 2. 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.
NUTRITION INFORMATION: Per serving: 354 calories; 9 g fat (3 g sat, 4 g mono); 87 mg cholesterol; 27 g carbohydrate; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium. Nutrition bonus: Vitamin A (90% daily value), Zinc (20% dv), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat


Originally Submitted
10/27/2008





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