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Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

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By Betty Crocker Kitchens

Updated Aug 19, 2010

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

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Prep Time 10 min
Total 40 min
Servings 10
Ingredients 11

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Ingredients

1 tablespoon butter
2 tablespoons canola or soybean oil
1/2 cup Gold Medal™ all-purpose flour
2 cups water
2 cups cut-up cooked turkey, chicken or ham
3 1/2 cups Progresso™ chicken broth (from 32 oz carton)
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons instant chopped onion
1 package (6 ounces) original-flavor long-grain and wild rice mix
2 cups original soy milk or fat-free (skim) milk
1/4 cup slivered almonds, toasted*

Make With

Gold Medal Flour

Instructions

Step
1

Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.
Step
2

Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
Step
3

Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.

Nutrition

190 Calories

9g Total Fat

13g Protein

14g Total Carbohydrate

2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 80

Total Fat: 9g; 13%

Saturated Fat: 1 1/2g; 9%

Trans Fat: 0g

Cholesterol: 25mg; 9%

Sodium: 480mg; 20%

Potassium: 250mg; 7%

Total Carbohydrate: 14g; 5%

Dietary Fiber: 1g; 6%

Sugars: 2g

Protein: 13g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 10%; 10%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

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