Looking for a new recipe using leftover Thanksgiving turkey? Try this low-sodium, delicious and healthier twist on a Midwestern classic. It’s the perfect comfort food as the weather turns cooler!

INGREDIENTS

• 1 tablespoon extra-virgin olive oil

• 2 cups sliced mushrooms (about 4 ounces)

• ¾ cup chopped celery

• ¾ cup chopped carrots

• ¼ cup chopped shallots

• ¼ cup all-purpose flour

• ¼ teaspoon salt

• ¼ teaspoon freshly ground pepper

• 4 cups reduced-sodium chicken broth

• 1 cup quick-cooking or instant wild rice

• 3 cups shredded cooked turkey or chicken (12 ounces)

• ½ cup reduced-fat sour cream

• 2 tablespoons chopped fresh parsley

INSTRUCTIONS:

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper; 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; cook until heated through, about 2 minutes more.

Makes 4 servings.

Nutrition Facts (per serving)
Calories: 378; Fat: 11g; Carbs: 29g; Protein: 37g

Recipe Card for Cream of Turkey and Wild Rice Soup

Source: EatingWell