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Wild Rice Turkey Soup

Our family loves this soup on a cold winter night. If you want a less rich soup with fewer calories, substitute milk for the half-and-half. —Barbara Schmid, Cavalier, North Dakota
  • Total Time
    Prep: 10 min. Cook: 1-1/4 hours
  • Makes
    8 servings (2-3/4 quarts)

Ingredients

  • 1 cup uncooked wild rice
  • 7 cups chicken broth, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 4 cups cubed cooked turkey
  • 2 cups half-and-half cream

Directions

  • In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
  • In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil).
Nutrition Facts
1-1/3 cups: 393 calories, 16g fat (9g saturated fat), 103mg cholesterol, 1130mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 28g protein.

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