Wild and Zesty Soup
8 tbsp butter
1 1/2 cups each: chopped red onions, grated carrots and thinly sliced celery
10 tbsp flour
6 cups Swanson® Chicken Broth
1 tbsp dried thyme
salt and pepper, to taste
4 cups cooked wild rice
1 pkg (apx. 2 lb) Jennie-O Turkey Store™ Seasoned Pepper Turkey Breast Tenderloin, cooked and chopped coursely
1 quart half and half
1/2 lb Fancy Brand® Monterey Jack Cheese, shredded
1/4 lb Fancy Brand® Monterey Jack Cheese with Hot Peppers, shredded
In large saucepan, melt butter over medium heat. Sauté onions, carrots and celery until tender. Stir in flour; cook one minute. Gradually add broth. Cook, stirring constantly until mixture boils and is thick. Stir in thyme, salt, pepper, wild rice and turkey. Reduce heat to low. Stir in half and half. Add cheeses and stir until melted.
8 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council