Turkey and Wild Rice Soup

Prep Time:10 Mins | Total Time:40 Mins | Makes:10 Servings

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a hearty and warm dinner? Enjoy this turkey soup made with rice - ready in 40 minutes.

1 tbsp (15 mL) butter

2 tbsp (25 mL) canola or soybean oil

1/2 cup (125 mL) all-purpose flour

2 cups (500 mL) water

2 cups (500 mL) cut-up cooked turkey, chicken or ham

3 1/2 cups (875 mL) chicken broth

1 can (284 mL) sliced mushrooms, drained

2 tbsp (25 mL) instant chopped onion

1 package (6 ounces) original-flavour long-grain and wild rice mix

2 cups (500 mL) original soy milk or fat-free (skim) milk

1/4 cup (50 mL) slivered almonds, toasted

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.
Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.

How To: To toast nuts, bake uncovered in ungreased shallow pan in 350 degree F oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Did You Know? : Soy milk is a great alternative to regular milk because it gives you many of the same nutrients, and studies show that soy protein, when eaten in the context of a low-fat, low-cholesterol diet, can help reduce the risk of heart disease.

1 Serving: Calories 190; ( Calories from Fat 80 ); Total Fat 9g ( Saturated Fat 1 1/2g , Trans Fat 0g ) ; Cholesterol 25mg; Sodium 480mg; Total Carbohydrate 14g ( Dietary Fiber 1g ); Protein 13g