Bower Hill Recipes - Soups, Stews & Sauces

Creamy Wild-Rice Soup with Smoked Turkey 2 teaspoons butter or stick margarine 1 cup chopped carrot 1 cup chopped onion 1 cup chopped green onions 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary 1/4 teaspoon black pepper 3 garlic cloves, minced 2 16-ounce cans fat-free, less-sodium chicken broth 1 & 1/2 cups chopped smoked turkey breast (about 1/2 pound) 1 pkg Uncle Ben's Long Grain & Wild Rice Mix (less flavor packet) 1/3 cup all-purpose flour 2 & 3/4 cups milk 2 tablespoons dry sherry 1/2 teaspoon salt Melt the butter in a Dutch oven over medium-high heat. Add the next 5 ingredients (carrots through garlic). Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk, add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt. 8 servings

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