Recipe Request--Wild Rice Soup w/smoked turkey

[Jessica]

Could someone please post this recipe from the Jan-Feb 2000 soup article?
Thank you.

[miamadre]

I think this is the recipe you want.
* Exported from MasterCook *

Roasted Chicken With Wild Rice Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box long-grain and wild rice mix (such as -- (6-ounce)
Uncle Ben’s)
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves -- chopped
1 package mushrooms -- (8-ounce) halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 cans fat-free -- (15.75-ounce)
less-sodium chicken broth
1 can fat-free evaporated milk -- (12-ounce)
3 cups shredded roasted skinless chicken

1. Prepare rice according to package directions; set aside.

2. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saute for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1-1/2 cups).

CALORIES 246 (22% from fat); FAT 6g (sat 1.9g, mono 2.6g, poly 0.9g); PROTEIN 16.4g; CARB 31.2g; FIBER 2.1g; CHOL 43mg; IRON 2.2mg; SODIUM 690mg; CALC 173mg

[Jessica]

Thanks miamadre, but this isn't it. I wanted the one from last January that was in the article about how to make soups. It had smoked turkey and sherry in it. Does someone else have it, please?

[Angela]

Sorry, I'm at work at the moment so therefore can't provide the recipe. But I wanted to comment on this recipe--excellent!! It was quick, easy and very yummy. The leftovers were just as good. I froze some and am anxious to find out how that tastes.
Hope someone can post it for you Jessica.

[Vanessa]

It appeared in the Jan 2000 issue (great bowls of soup)
Creamy Wild Rice Soup with smoked turkey
2 tsp butter
1 c chopped carrots
1 c chopped onions
1 c chopped green onion
1 tsp chopped fresh rosemary or 1/4 tsp dried
1/4 tsp blk pepper
3 garlic cloves minced
2 cans (16 ounces) chicken broth-fat free less sodium
1 1/2 c chopped smoked turkey breast
1 c uncooked wild rice
1/3 c flour
2 3/4 cups 2 % milk
2 tab dry sherry
1/2 tsp salt
Melt butter in Dutch pan over med high. Add carrots and next 5 ing. Saute 8 mins until browned. Stir in broth, sraping pan to loosen browned bits. Stir in turkey & rice, bring to a boil. Cover & reduce heat and simmer 1 hr 15 mins until rice is tender.
Lightly spoon flour into dry measuring cup, level with knife. cOmbine flour and milk in small bowl, stirring with a whisk. Add to pan. Cook over med heat until thick, stir frequently. Stir in sherry and salt.
Serves 8 (1 c servings)