Turkey and Wild Rice Soup
Ingredients
2 tsp. Margarine
1 cup Finely diced carrots
1 cup Finely diced onions
1/2 cup Finely diced celery
1 cup Sliced mushrooms
1 Garlic clove, minced
2 tblsp. All-purpose flour
3 cans (14.5 oz. each) fat-free, reduced-sodium chicken broth
1/4 tsp. Dried thyme
1 Bay leaf
2 cups Roasted turkey breast, chopped
1 cup Uncooked wild and long-grain rice
1/2 cup Fat-free evaporated milk
1/4 tsp. Salt (optional)
1/4 tsp. Ground black pepper
Preparation
Heat margarine in a large soup pot over medium-high heat. Add carrots, onion, celery and mushrooms and saute until beginning to borwn. Add garlic and saute for 1 more minute. Add flour, stirring constantly and cook for 1 minute. Add chicken broth and stir, making sure to scrape the brown bits on the bottom of the pan. Add thyme, bay leaf, turkey and rice and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Add evaporated milk and bring to a boil for 1 minute. Add salt and pepper and remove bay leaf before serving.