TURKEY AND WILD RICE SOUP

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Turkey and Wild Rice Soup image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a hearty and warm dinner? Enjoy this turkey soup made with rice - ready in 40 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons canola or soybean oil
1/2 cup Gold Medal™ all-purpose flour
2 cups water
2 cups cut-up cooked turkey, chicken or ham
3 1/2 cups Progresso™ chicken broth (from 32 oz carton)
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons instant chopped onion
1 package (6 ounces) original-flavor long-grain and wild rice mix
2 cups original soy milk or fat-free (skim) milk
1/4 cup slivered almonds, toasted*

Steps:

  • Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.
  • Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
  • Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.

Nutrition Facts : Calories 190, Carbohydrate 14 g, Cholesterol 25 mg, Fiber 1 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

*** Explore more Turkey And Wild Rice Soup Recipes »

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