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Cream of Turkey and Wild Rice Soup

     
7 Ratings
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Serves: 4 (about 1 3/4 cups each)
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Ingredients:

  • 1 tbsp Hy-Vee Select extra-virgin olive oil
  • 2 c. sliced mushrooms (about 4 ounces)
  • 3/4 c. chopped celery
  • 3/4 c. chopped carrots
  • 1/4 c. chopped shallots
  • 1/4 c. Hy-Vee all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp Hy-Vee freshly ground pepper
  • 4 c. reduced-sodium chicken broth
  • 1 c. quick-cooking or instant wild rice
  • 3 c. shredded cooked turkey or chicken (12 ounces)
  • 1/2 c. reduced-fat sour cream
  • 2 tbsp chopped fresh parsley

All you do

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Daily nutritional values:

90% vitamin A 15% iron

Nutrition information per serving:

Calories: 354 Fat: 9g
Carbohydrate: 27g Protein: 36g
Cholesterol: 87mg Saturated Fat: 3g
Dietary Fiber: 3g Sodium: 378mg
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