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Turkey Wild Rice Soup
11/29/2024

Recipe: Cream of Turkey and Wild Rice Soup

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

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Location Finder

Here's your guide to finding any of the facilities in the Aultman family of health services, including maps and contacts. 

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Aultman's network of providers is committed to high-quality patient care.

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Click below to complete an online form. 

 

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