Thanksgiving

Cream of Turkey and Wild Rice Soup is for Dinner.

Cream of Turkey and Wild Rice Soup takes 15 minutes to prepare.

Cream of Turkey and Wild Rice Soup takes 30 minutes to cook.

Cream of Turkey and Wild Rice Soup makes 8 servings.

The ingredients for Cream of Turkey and Wild Rice Soup are:

Canola oil spray, or 0.5 tbsp canola oil
4 cups sliced mushrooms, (about 8 ounces)
1 1/2 cup chopped celery
1 1/2 cup chopped carrots
1 medium yellow onion, chopped
1/2 cup whole wheat flour
1 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
8 cups reduced-sodium chicken broth
2 cup quick-cooking or instant wild rice or white/wild rice mix
12 ounces turkey breast, shredded
1 cup reduced-fat sour cream
1/4 cup chopped fresh parsley

Here is how you make Cream of Turkey and Wild Rice Soup:

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and 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, sour cream and parsley and cook until heated through, about 2 minutes more.Serving Size:?Makes 8 servings, about 1 3/4 cups eachOriginally from EatingWell.com, made just a little healthier by me!

The nutritional information for Cream of Turkey and Wild Rice Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 224.9

• Total Fat: 4.9 g
• Cholesterol: 50.0 mg
• Sodium: 296.6 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 3.5 g
• Protein: 21.3 g

The dietary needs meet for Cream of Turkey and Wild Rice Soup is Low Fat