Turkey and Wild Rice Soup
×Category: Main Courses | Type: Soups | Servings: 4 | By: Curator Mikey
Leftover holiday turkey can be used to prepare this elegant soup that's suitable for guests.
Ingredients
- Carrots (Grated): 1 Cup
- Mushrooms (Sliced): 1 Cup
- Celery (Coarsely Chopped): 1/2 Cup
- Onion (Chopped): 1/2 Cup
- Butter or Margarine: 1 TBSP
- All-Purpose Flour: 1/2 Cup
- Chicken Broth (14–14 1/2 ounces each): 2 Can
- Low-Fat Evaporated Milk (12 ounces): 1 Can
- Cooked Wild Rice: 1 1/2 Cup
- Cooked Turkey (Diced): 1 Cup
- Slivered Almonds (Toasted): 1/4 Cup
Instructions
- Grate the carrots, slice the mushrooms, and coarsely chop the celery and onion.
- In a 3-quart saucepan over medium heat, melt the butter. Add carrots, mushrooms, celery, and onion; cook and stir 3–4 minutes or until vegetables are crisp-tender.
- Stir in flour until blended. Gradually add the chicken broth and evaporated milk, whisking until smooth. Bring to a boil, then stir in the cooked wild rice and diced turkey. Reduce heat and simmer, uncovered, for 5 minutes.
- Meanwhile, toast the slivered almonds in a small sauté pan over medium heat 3–5 minutes or until they begin to brown, stirring frequently. Remove from pan, cool slightly, and stir almonds into the soup just before serving.
- Enjoy
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