Soup for the Soul

I think chicken or turkey soup is delicious any time of the year! I found this recipe several months ago and it is delicious! It is easy to make and the herbs give it so much flavor that It has become a household favorite! This delicious recipe is from Happy Healthy Mamma website

Turkey and Wild Rice Soup

Prep:10 mins.

Cook: 1 hour

Ingredients

• 4 tablespoons butter

• 2 carrots, chopped

• 1 large onion, chopped

• 2 celery stalks, sliced

• 8 ounces sliced mushrooms (chopped if you prefer, but not necessary)

• 3 garlic cloves, minced

• 4 tablespoons flour

• 4–5 cups turkey or chicken stock

• 1 tablespoon chopped fresh thyme leaves

• 1 teaspoon chopped fresh rosemary

• 1/2 teaspoon Worcestershire sauce

• 1 cup uncooked wild rice

• 1/2 cup sherry wine (optional)

• 3 cups shredded cooked turkey

• 1/2 cup half and half

• 1/4 cup slivered almonds (optional)

• salt and pepper to taste

Instructions

1. Melt your butter in a large Dutch oven or stock pot.

2. Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes.

3. Add the sliced mushrooms and garlic and cook another 5 minutes.

4. Add the flour and cook about 3-5 minutes.

5. Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice. (I have used the Uncle Ben's Long grain and Wild Rice Blend as a nice mix)

6. Bring to a simmer and then cover and simmer for 30 minutes.

7. Add the sherry (if you like) and turkey and simmer, uncovered, another 15-20 minutes, until the rice is cooked.

8. Stir in the half and half and slivered almonds. (I have used milk instead of half and half)

Nutrition

• Calories: 335

• Sugar: 5.5g

• Sodium: 253.7mg

• Fat: 12.8g

• Saturated Fat: 5.9g

• Carbohydrates: 28.7g

• Fiber: 2.9g

• Protein: 24.1g

• Cholesterol: 77.5mg