Not sure what to do with all that extra turkey? It comes in handy for a healthier twist on a classic creamy turkey and wild rice soup!
· 1 tablespoon extra-virgin olive oil
· 2 cups sliced mushrooms, (about 4 ounces)
· 3/4 cup chopped celery
· 3/4 cup chopped carrots
· 1/4 cup chopped shallots
· 1/4 cup all-purpose flour
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground pepper
· 4 cups reduced-sodium chicken broth
· 1 cup quick-cooking or instant wild rice
· 3 cups shredded cooked chicken, or turkey (12 ounces)
· 1/2 cup reduced-fat sour cream
· 2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.
2. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
3. 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.
4. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
Makes 4 Servings.
Fat 9 g
Saturated fat 3 g
Cholesterol 87 mg
Carbohydrates 27 g
Protein 36 g
Fiber 3 g
Sodium 378 mg
(Recipe and Photo produced by EatingWell.com)