Recipes

Creamy Wild Rice Soup

Slow and steady wins the race with this heart-healthy, comforting soup. Use leftover turkey to make it even simpler. A fresh, crisp salad completes the meal.
Print Recipe

Cuisine Continental

Servings 7 servings
Calories 1348.51 kcal

Ingredients

  

  • 1/2 cup(s) wild rice, rinsed well in warm water
  • 24 floz water
  • 1 tablespoon(s) corn oil butter
  • 1 1/2 cup(s) onion, chopped
  • 1 1/2 cup(s) celery, chopped
  • 3 cup(s) mushrooms, sliced
  • 4 cup(s) de-fatted chicken broth, heated to simmering
  • 16 ounce(s) cooked turkey, chopped
  • 1 cup(s) low- fat milk
  • 1/2 teaspoon(s) salt (omit if using salted stock)
  • 1/8 teaspoon(s) fresh ground black pepper

Instructions

 

  • Combine rice and water in pan and bring to a boil.
  • Cover and cook over low heat for 40 to 45 minutes or until rice is tender.
  • Drain off excess water.
  • Melt butter in large kettle.
  • Add onions, celery and mushrooms.
  • Cook until vegetables are crisp-tender, about 5 minutes.
  • Add water if necessary to prevent scorching.
  • In a blender container, combine 1 cup cooked rice and 1 cup hot chicken stock.
  • Blend until completely smooth.
  • Add to the vegetable mixture along with remaining chicken stock, rice and chopped turkey.
  • Cook for 30 minutes over medium heat, stirring often to prevent sticking.
  • Add the milk, salt and pepper just before serving.

Nutrition

Calories: 1348.51kcalCarbohydrates: 122.24gProtein: 120.69gFat: 21.49gSaturated Fat: 3.68gCholesterol: 250mgSodium: 9166.9mgFiber: 13.1gSugar: 28.91g

Keyword Cooking Lite, Healthy Bytes, Healthy Eating, Rice, Soup
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