light wild rice and turkey soup

Name: Light Wild Rice and Turkey Soup
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 tablespoon(s) butter; 1/2 cup(s) onion, minced; 1/3 cup(s) flour; 4 cup(s) chicken or turkey broth or stock; 3 cup(s) wild rice, cooked; 1/2 cup(s) carrot, shredded; 2/3 - 1 cup(s) turkey, shredded or diced; 1/4 cup(s) slivered almonds; 1 can(s) (14 oz) light evaporated milk; 4 tablespoon(s) sherry, optional or to taste; - salt and pepper to taste

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Carolyn Haas

Whitewater, WI

Updated on Nov 26, 2017

There is a grocery store in Minneapolis - Byerly's - that has this soup in their deli. The original recipe used ham, but can easily be lightened up by using turkey and evaporated skim milk. We usually have it in the days following Thanksgiving.

Rate

prep time 20 Min

cook time 10 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

4 tablespoons butter
1/2 cup onion, minced
1/3 cup flour
4 cups chicken or turkey broth or stock
3 cups wild rice, cooked
1/2 cup carrot, shredded
2/3 - 1 cups turkey, shredded or diced
1/4 cup slivered almonds
1 can (14 oz) light evaporated milk
4 tablespoons sherry, optional or to taste
- salt and pepper to taste

How To Make light wild rice and turkey soup

Step 1

Melt butter in dutch oven, sauté onion until softened. Add flour and stir. Slowly add broth. Stir over medium heat until starting to thicken.

Step 2

Add rice and carrots. Bring to a boil and lower heat to simmer for about 5 minutes.
Step 3

Add turkey, almonds and milk. Stir until completely warmed. Stir in sherry, if you're using, and serve.
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