Creamy Leftover Turkey, Veggies and Wild Rice Soup
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Great soup, lots of textures from the different veggies, fresh clean taste with lots of meat. Seems quite healthy as well, creamy without using cream and chock full of veggies.
Ingredients
| 1 | tablespoon |
olive oil
plus 1/2 teaspoon |
|
| 2 ¼ | cups |
mushrooms
sliced, about 4 ounces |
|
| 1 | cup |
celery
sliced |
|
| 1 | cup |
carrots
diced |
|
| ⅓ | cup |
shallots
chopped |
* |
| ⅓ | cup |
all-purpose flour
|
|
|
salt
to taste |
* | ||
|
black pepper
freshly ground, to taste |
* | ||
| 4 ¼ | cups |
chicken broth, low salt
or vegetable broth |
|
| 1 | cup |
wild rice
instant, quick-cooking or cooked regular wild rice |
|
| 12 | ounces |
turkey
cooked and shredded (about 3 cups), from leftover, or chicken |
|
| ⅔ | cup |
sour cream, light
|
|
| 3 | tablespoons |
parsley leaves
freshly chopped |
Directions
Add oil in a large saucepan over medium heat.
Stir in mushrooms, celery, carrots and shallots and cook, until softened, 4 to 6 minutes.
Stir in flour, salt and pepper and cook, for 2 to 4 minutes.
Add broth and bring to a boil, scraping up any browned bits.
Stir in wild rice and reduce heat to a simmer.
Cover and cook until the rice is tender, about 6 minutes.
Add turkey, sour cream and parsley, stir well, and cook until heated through, 2 to 4 minutes.
Nutrition Facts
Serving Size 533g (18.8 oz)Amount per Serving
Calories 38538% of calories from fat
% Daily Value *
Total Fat 16g
25%
Saturated Fat 6g
29%
Trans Fat
0g
Cholesterol 78mg
26%
Sodium 193mg
8%
Total Carbohydrate
9g
9%
Dietary Fiber 3g
11%
Sugars g
Protein
70g
Vitamin A 117%
•
Vitamin C 11%
Calcium 10%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
