Turkey & Wild Rice Soup

I got up this morning and it was one of those mornings that just makes you think of fall. As the clouds continued to move in, that, mixed with the chill in the air just made me think of soup.

Hearty soups are great meals because they are so filling! And a lot of times, they are dump-and-pour! And you know Mary loves that.

This recipe is ready in 30 minutes! That's PREP and COOK time! You could even slice a few more minutes off, depending on how your ingredients are stored, or if you do a little prep work once you get home from the grocery store.

Turkey and Wile Rice Soup

1 C grated carrots
1 C sliced mushrooms
1/2 C chopped celery (optional; Mary hates celery so I always leave this out)
1/2 C chopped onion (this is never put in at my house)
1 T butter
1/2 C all purpose flour
2 cans (14 oz each) chicken broth
1 can (12 oz) low fat evaporated milk
1 1/2 C cooked wild rice (Hint: you can buy this already cooked at the store!)
1 C diced cooked turkey (chicken works too if that's what you have on hand)
1/4 C slivered almonds, toasted

Grate carrots with a cheese grater. Slice mushrooms. Chop celery and onion.

Melt butter in a 3 quart saucepan. (You can use a larger pan if you like.) Add vegetables; cook and stir 3-4 minutes or until crisp-tender.

Stir in flour. Gradually add milk and broth, whisking until well blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer uncovered for 5 minutes.

Meanwhile, place almonds in a small saute pan. Heat over medium heat for 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan and cool slightly. Stir almonds into soup before serving.

Tip: If you have stoneware, you can also toast your almonds in the microwave. 3 minutes on high, stirring every 60 seconds.

Tip: Cooked wild rice is available in your local grocery store where rice is sold. I've seen it sold in a can and in a pouch. Cooking wild rice from scratch takes much longer than white rice. Consider buying pre-cooked wild rice as a time saver for this recipe.

Yield: 6 servings (about 7.5 cups)