Turkey Wild Rice Soup

INGREDIENTS:

• 1 Tablespoon Olive Oil
• 2 Cups Sliced Mushrooms
• 3/4 Cup Celery, Chopped
• 3/4 Cup Carrots, Chopped
• 1/4 Cup Shallots, Chopped
• 1/4 Cup Flour
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Fresh Ground Pepper
• 4 Cups Chicken Broth
• 1 Cup Instant Wild Rice
• 3 Cups Shredded, Cooked Turkey
• 1/2 Cup Sour Cream
• 2 Tablespoons Fresh Parsley, Chopped

DIRECTIONS:

• Heat olive oil over medium heat in a large sauce pan.
• Add mushrooms, celery, carrots and shallots and cook until soft, stirring for about 5 minutes.
• Add flour, salt and pepper and cook, stirring for another 2 minutes.
• Add broth and bring to a boil.
• Add rice, reduce heat to a simmer and cook, covered until the rice is tender, about 6 minutes.
• Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes.

The use of pre-cooked or left-over turkey and instant wild rice enables this hearty soup to prepared in under 30 minutes. No one will know you haven't been slaving over this Minnesota classic for hours...
Enjoy!

This recipe is from Eating Well magazine.