Categories: Main Dish, Soup, Turkey
Ingredients
- 2 teaspoons butter
- 1 cup carrot, chopped
- 1 cup onion, chopped
- 1 cup green onion, chopped
- 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 3 garlic cloves, minced
- 32 ounces fat-free low-sodium chicken broth
- 1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
- 1 cup wild rice, uncooked (or mixed brown & wild)
- 1/3 cup all-purpose flour
- 2 3/4 cups 2% low-fat milk or 2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
- 2 tablespoons dry sherry
- 1/2 teaspoon salt
Directions
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Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
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Stir in broth scraping pan to loosen browned bits.
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Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
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Combine flour and milk in a small bowl stirring with a whisk.
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Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
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Stir in sherry and salt.