TURKEY AND WILD RICE SOUP

Turkey and Wild Rice Soup image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a hearty and warm dinner? Enjoy this turkey soup made with rice - ready in 40 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 10

Number Of Ingredients 11

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Ingredients

1 tablespoon butter
2 tablespoons canola or soybean oil
1/2 cup Gold Medal™ all-purpose flour
2 cups water
2 cups cut-up cooked turkey, chicken or ham
3 1/2 cups Progresso™ chicken broth (from 32 oz carton)
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons instant chopped onion
1 package (6 ounces) original-flavor long-grain and wild rice mix
2 cups original soy milk or fat-free (skim) milk
1/4 cup slivered almonds, toasted*

Steps:

Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.
Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.

Nutrition Facts : Calories 190, Carbohydrate 14 g, Cholesterol 25 mg, Fiber 1 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

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