 Turkey-Wild Rice Soup
Prep: 10 min
Cook: 26 min
10 servings
Ingredients:
1 tablespoon butter
2 tablespoons canola or soybean oil
½ cup all-purpose flour
2 cups water
2 cups cut-up cooked turkey, chicken or ham
2 cans (14 ounces each) chicken broth
1 jar (4 1/2 ounces) sliced mushrooms, drained
2 tablespoons instant chopped onion
1 package (6 ounces) original-flavor long-grain and wild rice mix
2 cups soymilk or fat-free (skim) milk
¼ cup slivered almonds, toasted
Directions:
1. Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, broth, mushrooms, onion, rice and rice seasoning packet.
2. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
3. Stir in soymilk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.
*To toast nuts, bake uncovered in ungreased shallow pan in 350º oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Nutritional Information:
1 Serving: Calories 190 (Calories from Fat 80); Fat 9g; Saturated Fat 2g (9% of Calories from Saturated Fat); Cholesterol 25mg; Sodium 480mg; Trans Fat 0g; Carbohydrate 14g (Dietary Fiber 1g); Protein 13g
Courtesy of 8th Continent® soymilk
Recipe from the Betty Crocker Healthy Heart Cookbook, now available in bookstores.
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