CREAM OF TURKEY WITH WILD RICE SOUP

Cream of Turkey with Wild Rice Soup image

This creamy, comforting soup really chases away the chills on cold fall or winter nights. Turn to this recipe when you need to use up leftover turkey from a holiday meal.

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 9 servings (3-1/2 quarts).

Number Of Ingredients 14

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Ingredients

6 cups chicken broth, divided
2 cups sliced fresh mushrooms
2 medium onions, chopped
2 medium carrots, shredded
1/2 cup uncooked wild rice
4 garlic cloves, minced
6 tablespoons butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups milk
2 cups cubed cooked turkey
2 to 3 teaspoons Worcestershire sauce
1/4 cup minced fresh parsley

Steps:

In a soup kettle, combine 3 cups broth, mushrooms, onions, carrots, rice and garlic; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is tender. , In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in milk and the remaining broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add to rice mixture. Add turkey and Worcestershire sauce; heat through. Garnish with parsley.

Nutrition Facts : Calories 284 calories, Fat 13g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 1059mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.