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Cream of Turkey and Wild Rice Soup

This creamy, comforting soup really chases away the chills on cold fall or winter nights. Turn to this recipe when you need to use up leftover turkey from a holiday meal.

9 ServingsPrep: 1 hour Cook: 15 min.

Ingredients

6 cups chicken broth, divided
2 cups sliced fresh mushrooms
2 medium onions, chopped
2 medium carrots, shredded
1/2 cup uncooked wild rice
4 garlic cloves, minced
6 tablespoons butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups milk
2 cups cubed cooked turkey
2 to 3 teaspoons Worcestershire sauce
1/4 cup minced fresh parsley

Directions

In a soup kettle, combine 3 cups broth, mushrooms, onions, carrots,
rice and garlic; bring to a boil. Reduce heat; cover and simmer for
50-55 minutes or until rice is tender.
In a large saucepan, melt butter over medium heat. Whisk in the
flour, salt and pepper until smooth. Gradually whisk in milk and the
remaining broth. Bring to a boil. Cook and stir for 2 minutes or
until thickened. Add to rice mixture. Add turkey and Worcestershire

2 of 2

Cream of Turkey and Wild Rice Soup (continued)

Directions (continued)

sauce; heat through. Garnish with parsley. Yield: 9 servings (3-1/2
quarts).

Nutrition Facts: 1-1/2 cups equals 284 calories, 13 g fat (7 g saturated fat), 58 mg cholesterol, 1,059 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.