Tuesday, September 6, 2011

Creamy Wild Rice Soup with Smoked Turkey

I love soup when it starts getting chilly. 

There is nothing like a good bowl of soup on a cold night.  This is a great recipe from Cooking Light magazine, so it's even HEALTHY!  We've done it for a meal swap before, too, so you can freeze it, and it works just fine. 

Creamy Wild Rice Soup with Smoked Turkey - Cooking Light
(Jan 2000 issue -great bowls of soup)

2 tsp. butter
1 c. chopped carrots
1 c. chopped onions
1 c chopped green onion
1 tsp. chopped fresh rosemary or 1/4 tsp. dried
1/4 tsp. black pepper
3 garlic cloves, minced
2 cans (16 ounces) chicken broth (fat-free, less sodium, like Swanson Natural Goodness)
1 1/2 c. chopped smoked turkey breast
1 c. uncooked wild rice
1/3 c. flour
2 3/4 c. 2 % milk
2 tbsp. dry sherry
1/2 tsp. salt

Melt butter in Dutch pan over med high. Add carrots and next 5 ingredients. Saute 8 mins until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey & rice, bring to a boil. Cover & reduce heat and simmer 1 hr 15 mins until rice is tender.  (Slightly undercook it for freezing.)

Lightly spoon flour into dry measuring cup, level with knife. Combine flour and milk in small bowl, stirring with a whisk. Add to pan. Cook over med heat until thick, stir frequently. Stir in sherry and season to taste.

To freeze: let cook completely, and leave about 1" of space for expansion during freezing.
To prepare: let thaw in fridge, and heat on stovetop. Add some chicken broth and or milk to thin it out if needed.  Serves 8 (1 c. servings)

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