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1 tablespoon extra-virgin olive oil
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2 cups sliced mushrooms, (about 4 ounces)
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¾ cup chopped celery
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¾ cup chopped carrots
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¼ cup chopped shallots
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¼ cup all-purpose flour
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¼ teaspoon salt
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¼ teaspoon freshly ground pepper
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4 cups reduced-sodium chicken broth
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1 cup quick-cooking or instant wild rice, (see Ingredient Note)
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3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
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½ cup reduced-fat sour cream
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2 tablespoons chopped fresh parsley
Cream of Turkey & Wild Rice Soup
Got leftover cooked chicken or turkey? Cook up a pot of soup! This low-sodium soup recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
Nutrition Information
109
Calories
16g
Carbohydrates
6g
Protein
442mg
Potassium
5g
Fiber
7g
Sugar
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