Name: Turkey and Wild Rice Soup
Prep time: 10 min
Total time: 40 min
Yield: 1
Ingredients: 1 tablespoon butter; 2 tablespoons canola or soybean oil; 1/2 cup Gold Medal™ all-purpose flour; 2 cups water; 2 cups cut-up cooked turkey, chicken or ham; 3 1/2 cups Progresso™ chicken broth (from 32 oz carton); 1 jar (4.5 oz) sliced mushrooms, drained; 2 tablespoons instant chopped onion; 1 package (6 ounces) original-flavor long-grain and wild rice mix; 2 cups original soy milk or fat-free (skim) milk; 1/4 cup slivered almonds, toasted*

Turkey and Wild Rice Soup

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Prep Time:
10 minutes

Total Time:
40 minutes

Turkey and rice soup: A hearty, heartwarming dinner ready in just 40 minutes.

Ingredients:

1 tablespoon butter
2 tablespoons canola or soybean oil
1/2 cup Gold Medal™ all-purpose flour
2 cups cut-up cooked turkey, chicken or ham
3 1/2 cups Progresso™ chicken broth (from 32 oz carton)
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons instant chopped onion
1 package (6 ounces) original-flavor long-grain and wild rice mix
2 cups original soy milk or fat-free (skim) milk
1/4 cup slivered almonds, toasted*

Instructions:

In a 5-quart Dutch oven over medium heat, melt the butter. Whisk in the oil and flour until smooth. Add water, turkey, broth, mushrooms, onion, rice, and rice seasoning packet, stirring until well combined.
Bring to a vigorous boil over high heat, stirring occasionally. Lower the heat to medium-low, cover, and gently simmer for approximately 25 minutes until the rice is tender.
Gently pour in soy milk and heat until almost boiling. Take the saucepan off the heat and sprinkle with almonds before serving.

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