Creamy Leftover Turkey, Veggies and Wild Rice Soup
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.
plus 1/2 teaspoon
sliced, about 4 ounces
freshly ground, to taste
chicken broth, low salt
or vegetable broth
instant, quick-cooking or cooked regular wild rice
cooked and shredded (about 3 cups), from leftover, or chicken
sour cream, light
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.