Turkey and Wild Rice Soup

 


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*

Steps

1 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, water, broth, mushrooms, onion, rice and rice seasoning packet.

2 Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.

3 Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.

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