CREAMY WILD RICE TURKEY SOUP

Filed under Soups
Ingredients

1 tablespoon butter
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green onions
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 garlic cloves, minced
6 cups chicken broth
2 cups cooked, cubed turkey breast
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 cups milk
1/2 teaspoon salt

Directions
Melt the butter in a large pot over medium-high heat. Add carrot, celery, onion, green onion, rosemary, thyme, pepper and garlic. Sauté about 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 (15-20 minutes if using quick cooking rice). Combine flour and milk in a small bowl, stirring with a whisk until there are no lumps. Add to soup and stir well. Cook over medium heat until thick (about 8 minutes), stirring frequently. Season with salt, to taste.

Let's Dish
This is a great way to use up leftover Thanksgiving turkey, but it would also be good with chicken.  For a creamy soup, this is fairly healthy and not too fattening.  I use a quick cooking wild rice mix that includes white, brown and red rice.  It cooks up in only 15 minutes and the soup is ready in no time.  I have had requests to "leave out the carrots" and it's just fine without them.  Mushrooms are also a nice addition.

Who Dished It Up First
Adapted from myrecipes.com.  Originally published in Cooking Light.