Cream of Turkey & Wild Rice Soup

A dear friend brought me some of this soup when I was ill. I asked her for the recipe, and I’ve made it several times since. Now I like to take it to friends when they’re not feeling well. It’s filling and really warms you up on a chilly day!

—Doris Cox, New Freedom, PA

Prep: 15 min. • Cook: 20 min. • Makes: 6 servings

• 1 medium onion, chopped
• 1 can (4 oz.) sliced mushrooms, drained
• 2 Tbsp. butter
• 3 cups water
• 2 cups chicken broth
• 1 pkg. (6 oz.) long grain and wild rice mix
• 2 cups diced cooked turkey
• 1 cup heavy whipping cream
• Minced fresh parsley

In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer 20-25 minutes or until the rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

1 cup: 364 cal., 21g fat (12g sat. fat), 100mg chol., 857mg sod., 25g carb. (3g sugars, 1g fiber), 19g pro.