Creamy Wild-Rice Soup with Smoked Turkey
Creamy Wild-Rice Soup with Smoked Turkey requires about 45 minutes from start to finish. This main course has 196 calories, 14g of protein, and 4g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. If you have salt, carrot, green onions, and a few other ingredients on hand, you can make it. To use up the stick margarine you could follow this main course with the Ooey-Gooey Peanut Butter-Chocolate Brownies as a dessert.
Instructions
Melt the butter in a Dutch oven over medium-high heat.
Add carrot and next 5 ingredients (carrot through garlic). Saut 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and milk in a small bowl, stirring with a whisk.
Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.