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Creamy Wild-Rice Soup With Smoked Turkey

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“This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
  2. Stir in broth scraping pan to loosen browned bits.
  3. Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
  4. Combine flour and milk in a small bowl stirring with a whisk.
  5. Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
  6. Stir in sherry and salt.

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