Cream of Turkey and Wild Rice Soup


1 tablespoon(s) extra-virgin olive oil
2 cup(s) sliced mushrooms, about 4 ounces
3/4 cup(s) chopped celery
3/4 cup(s) chopped carrots
1/4 cup(s) chopped shallots
1/4 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
4 cup(s) reduced-sodium chicken broth
1 cup(s) quick-cooking or instant wild rice (see Ingredient Note)
3 cup(s) shredded cooked chicken or turkey, 12 ounces; see Tip
1/2 cup(s) reduced-fat sour cream
2 tablespoon(s) chopped fresh parsley


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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