Creamy Wild-Rice Soup With Smoked Turkey - cooking recipe

Ingredients

2 teaspoons butter
1 cup carrot, chopped
1 cup onion, chopped
1 cup green onion, chopped
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
32 ounces fat-free low-sodium chicken broth
1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
1 cup wild rice, uncooked (or mixed brown & wild)
1/3 cup all-purpose flour
2 3/4 2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
2 tablespoons dry sherry
1/2 teaspoon salt

Preparation

Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
Stir in broth scraping pan to loosen browned bits.
Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
Combine flour and milk in a small bowl stirring with a whisk.
Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
Stir in sherry and salt.