Cream of Turkey & Wild Rice Soup With Weight Watchers Points
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
7
ingredients
- 1 tablespoon olive oil, extra-virgin
- 2 cups mushrooms, sliced (about 4 ounces)
- 3⁄4 cup celery, chopped
- 3⁄4 cup carrot, chopped
- 1⁄4 cup shallot, chopped
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 4 cups chicken broth, reduced-sodium
- 1 cup wild rice, quick cooking variety
- 3 cups turkey (12 ounces shredded cooked)
- 1⁄2 cup sour cream, reduced-fat
- 2 tablespoons parsley, fresh chopped
directions
- Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
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Reviews
-
Delicious! I made mine with chicken, and the only substitution I made was 1/4 cup regular sour cream plus 1/4 cup plain Greek yogurt, because I didn't have lowfat sour cream on hand. This is a hearty and filling soup that is definitely better the next day, after being refrigerated overnight. You may need to add a bit of water when you reheat it as the rice absorbed a lot of the moisture. Definitely a keeper!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.