The rice and vegetables make this Turkey with Wild Rice Soup very filling and yet it’s low-fat, which is also welcome after eating all that rich food last week.
- 6-8 oz. long-grain and wild rice mix (like Uncle Ben’s)
- 1 tbsp. olive oil
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 red or yellow bell pepper, chopped
- 4 garlic cloves, minced
- 8 oz. mushrooms, halved (I omitted these)
- 1/4 cup flour
- 1/2 tsp. dried tarragon
- 2 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
- 2 cups water
- 1/4 cup dry sherry
- 4 cups (2 cans) fat-free, less-sodium chicken broth
- 1 (12 oz.) can fat-free or regular evaporated milk
- 3 cups shredded roasted turkey or chicken
- 1/2 tsp. salt, or to taste
- 1/4 tsp. pepper, or to taste
- Start cooking rice according to package directions. I subbed some of the water for turkey stock to give the rice even more flavor.
- Meanwhile, heat oil in a large pot or Dutch oven over medium-high heat. Add onion, celery, carrot, pepper, garlic and mushrooms. Sauté for 6 minutes or until onion is tender.
- Add the flour, tarragon, and thyme into the onion mixture. Cook for 1 minute, stirring frequently.
- Pour in the water, sherry, broth, and evaporated milk; bring to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick.
- Add in cooked rice, turkey or chicken and salt and pepper. Cook for 10 minutes or until thoroughly heated. Taste and adjust seasoning as necessary.
You can make this ahead of time and reheat but don’t add the rice until you are ready to eat since it will absorb a lot of the liquid. If you have leftovers, you can still reheat it the next day, just add in a bit more water or broth.