On the third day of TurkeyMas, my true love gave to me

[wendyzski]

Creamy Wild-Rice Soup with Smoked Turkey

2 teaspoons butter
1 cup chopped carrots
1 cup chopped onions
1 cup chopped green onions
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 cloves garlic, minced
32 ounces fat-free low-sodium chicken broth
1 1/2 cups chopped smoked turkey breast (~1/2 lb)
1 cup uncooked wild rice (or mixed brown & wild)
1/3 cup all-purpose flour
2 3/4 cups 2% low-fat milk or 1% low-fat milk or skim milk
2 tablespoons dry sherry
1/2 teaspoon salt

Well i don't like onions, so I halved the quantities, I don't like garlic so I put in an eensy bit of garlic powder instead, and I left out the rosemary because I can't find it. I used seasoned pepper though so maybe that helps. And I don't have sherry but I had some white wine in a box in the fridge. It's also very creamy because I somehow ended up with a bonus someone-else's-gallon of whole milk at the grocery store on Sunday so I used that. .. Yeah - this is maybe why I don't cook very often.

1. Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
2. Stir in broth scraping pan to loosen browned bits.
3. Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
4. Combine flour and milk in a small bowl stirring with a whisk.
5. Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
6. Stir in sherry and salt.

Comments

[mustang-bex1126.livejournal.com]

Hee- so I was thinking I'm going to make this without the turkey (we haven't any, and I don't like it) but I'm going to actually make it without meat, and serve it with a lovely piece of salmon.