Monday, November 29, 2010

Creamy Turkey Soup with Wild Rice

On one of my photographic escapades, this adorable backyard bricked herb garden caught my eye. I love how rustic it is. What's even better is this charming spot is nestled right in the midst of the hustle and bustle of the historic vicinity downtown. Across the street from this special patch of herbal bliss is this quaint little studio with a warm wood door and I especially love the windows panes and the sidewalk made of deep red brick and cobblestone. The brightly painted pots planted with viney green inspires me to dig my hands into the soil of the earth.

~The stone bench is so inviting;
It just makes me want to sit a spell~

A bowl of hot soup hits the spot on a cold night and fresh herbs compliment the wild rice so well in this creamy soup. I would love to put those herbs from that city garden to good use. Paired with crusty bread, this is a great weeknight dinner. It's quick and easy and can be made with things you probably already have on hand in the pantry.

1 tablespoon butter
2 tablespoons canola or soybean oil
1/2 cup all-purpose flour
2 cups water
2 cups cut-up cooked turkey, chicken or ham
3 1/2 cups chicken broth
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons instant chopped onion
(Add whatever herbs you love in your soup)
1 package (6 ounces) original-flavor long-grain and wild rice mix
2 cups fat-free milk
1/4 cup 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, broth, mushrooms, onion, herbs, 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 milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.

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