Cream of Turkey (or Chicken) & Wild Rice Soup

For the Soup Base

Creamy, earthy, and deeply satisfying—this soup is a warm harbor on a cold day

Ingredients

• 1 Tablespoon Extra-Virgin Olive Oil
• 2 Cups Sliced Mushrooms (About 4 Ounces)
• ¾ Cup Chopped Celery
• ¾ Cup Chopped Carrots
• ¼ Cup Chopped Shallots
• ¼ Cup All-Purpose Flour
• ¼ Teaspoon Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• 4 Cups Reduced-Sodium Chicken Broth
• 1 Cup Quick-Cooking Or Instant Wild Rice
• 3 Cups Shredded Cooked Turkey Or Chicken (About 12 Ounces)
• ½ Cup Reduced-Fat Sour Cream
• 2 Tablespoons Chopped Fresh Parsley

Instructions

1. In a large saucepan over medium heat, heat olive oil. Add mushrooms, celery, carrots, and shallots. Cook, stirring occasionally, until softened—about 5 minutes.
2. Stir in flour, salt, and pepper. Cook for 2 minutes, stirring constantly to form a light roux.
3. Add chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
4. Stir in wild rice, reduce heat to a simmer, cover, and cook until rice is tender—about 5 to 7 minutes.
5. Stir in shredded turkey or chicken, sour cream, and parsley. Cook for 2 more minutes until heated through.
6. Taste and adjust seasoning if needed. Serve hot.

Prep: 10 min • Cook: 20 min • Wait: No time